Proof the Yeast: In a large mixing bowl, dissolve the sugar in warm water. Sprinkle in the yeast and let it sit for about 5–10 minutes until it becomes foamy and fragrant. This step activates the yeast and ensures your bread will rise properly.
Add the Oil: Once the yeast is proofed and bubbly, stir in the vegetable oil. Mix gently to combine — this will help keep the bread soft and tender.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet mixture, one cup at a time, stirring well after each addition. As the dough starts to come together, it will form a soft, slightly sticky ball.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 3–5 minutes. The dough should become smooth and elastic but still soft to the touch. If it’s too sticky, add a tablespoon of flour at a time until it’s easy to handle.
First Rise: Place the dough in a lightly oiled bowl, turning it once to coat all sides with oil. This prevents it from drying out as it rises. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Loaves: Once the dough has risen, gently punch it down to release any air bubbles. Divide it evenly into two portions. Shape each piece into a loaf by rolling it tightly and tucking the edges under. Place each loaf into a greased bread pan.
Second Rise: Cover the pans lightly with a towel and let the loaves rise for another 30–40 minutes, or until the dough has doubled again and rises just above the pan edges.
Bake: Preheat your oven to 350°F (175°C). Bake the loaves for approximately 30 minutes, or until they’re golden brown and sound hollow when tapped on top. Your kitchen will smell amazing!
Finish with Butter: Remove the bread from the oven and brush the tops generously with melted butter while they’re still warm. This step gives the crust a beautiful shine and adds extra flavor.
