In a large bowl, whisk together the warm water and granulated sugar until the sugar is fully dissolved. Sprinkle the yeast over the surface and let it sit for 10 minutes. The yeast will feed on the sugar, creating a thick, frothy foam—this is the secret to the bread's light, sweet structure.

Once foamy, stir in the vegetable oil and salt.

Add the flour one cup at a time, mixing well after each addition. Stop adding flour as soon as the dough pulls away from the sides of the bowl. It should be slightly tacky to the touch; adding too much flour will make the bread dense.

Turn the dough out onto a floured surface. Knead for 5–7 minutes until it becomes smooth and elastic. You can test this with the "poke test"—if you poke the dough and it springs back quickly, it’s ready.

Place the dough in a greased bowl, cover with a warm, damp cloth, and let it rise in a warm place for 1 hour. It should double in size.

Gently punch down the dough to release large air bubbles. Divide the dough into two equal portions. Roll each into a log shape and place into two well-greased loaf pans.

Cover the pans and let the dough rise for another 30–45 minutes until it has risen about an inch above the rim of the pans.

Bake at 350°F for 30 minutes. The tops should be a light golden brown and the loaves should sound hollow when tapped on the bottom.

As soon as you remove the loaves from the oven, brush the tops generously with the melted salted butter. This prevents the crust from hardening and adds a savory-sweet finish to every slice.