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In a small bowl, stir together the warm water, sugar, and yeast. Let the mixture sit for 10 minutes until it is foamy.
Add the flour, salt, and oil to the bowl of a stand mixer fitted with the dough hook attachment.
Add the yeast mixture slowly. At medium speed, knead until the dough no longer sticks to the sides of the bowl for about 10 minutes.
Roll into a tight ball and transfer to a lightly greased bowl. Cover loosely with plastic wrap or a clean kitchen towel, and let rise in a dark, warm place for 60 to 90 minutes until doubled in size.
Place on a lightly floured surface, deflate, and shape into a log to fit in a 9x5 loaf pan.
Cover loosely with plastic wrap or a clean kitchen towel and let rise in a dark, warm place for 50 to 60 minutes until doubled in size.
Preheat the oven to 350 degrees F about 20 minutes before the second rise is done.
Bake for 25 to 30 minutes or until golden brown.
Brush the crust with melted butter and let it cool in the pan for 10 minutes. Then, remove the bread from the pan and transfer it to a cooling rack to cool completely.