Instructions
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Activate the Yeast: In a large bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes frothy and bubbly. This means your yeast is active and ready to go.
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Combine Wet Ingredients: Once the yeast is proofed, stir the vegetable oil into the yeast mixture.
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Mix Dry Ingredients: In a separate, medium-sized bowl, whisk together 5 cups of the flour and the salt.
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Form the Dough: Gradually add the dry ingredients to the wet ingredients, about one cup at a time, stirring with a wooden spoon or your hands until a soft dough forms.
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Knead: Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes, adding just enough of the remaining ½ cup of flour as needed to prevent sticking, until the dough is smooth and elastic.
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First Rise: Lightly oil a large, clean bowl. Place the dough in the bowl and turn it over once to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
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Shape the Loaves: Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it in half. Shape each half into a loaf and place them into two greased 9×5-inch bread pans.
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Second Rise: Cover the pans loosely with the towel and let the dough rise for another 30-40 minutes, or until it has risen about an inch above the rim of the pans.
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Bake: While the dough is on its final rise, preheat your oven to 350°F (175°C). Bake the loaves for approximately 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
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Finish and Cool: As soon as you remove the loaves from the oven, brush the tops with the melted butter. Let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
