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In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until it looks like a creamy foam on top of the water (about 5 minutes).
Mix oil into the yeast mixture. Mix salt and flour (1 cup at a time) in with the wet ingredients. Stir until a soft dough forms.
Scrape sides of the bowl then dump dough onto a lightly floured surface. Knead dough until smooth and elastic.
Place in an oiled bowl, and turn dough to coat. Cover with a damp towel. Raise for 1 hour.
Punch dough down. Divide dough in half.
Shape into loaves, and place into two greased 9-inch loaf pans. You can either pat dough into a loaf shape or roll the dough into rectangle and tightly roll up into a loaf shape and pinch the ends to seal seams.
Allow to rise for 30-40 minutes.
Bake at 350 degrees for 30 minutes.
Brush with melted butter (or run a stick of butter across the top of each loaf) while in pans. Cool 5 minutes and then remove bread from bread pans and cool on a rack.
Wrap in plastic wrap or store in a plastic bag.