Cooking Instructions:

Proof the Yeast: In a large bowl, combine the warm water with the yeast and a pinch of sugar. Allow the mixture to sit for 5-10 minutes until it becomes foamy.

Mix Wet Ingredients: Once the yeast is activated, add the remaining sugar, salt, and oil to the yeast mixture. Stir until well combined.

Add Flour: Gradually add 3 cups of flour to the wet mixture, stirring until the dough begins to pull away from the sides of the bowl. Continue adding flour until the dough is no longer sticky.

Knead the Dough: Knead the dough for 4-5 minutes on medium speed using a stand mixer or manually for 5-8 minutes until it's smooth and elastic. Kneading develops gluten, which is essential for texture and shape.

First Rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 ½ hours, or until it has doubled in size.

Shape the Loaves: After the first rise, punch down the dough to release the air. Divide it into two equal portions, and shape each portion into a long log. Place the logs into greased loaf pans.

Second Rise: Cover the shaped loaves and let them rise for another 45 minutes to 1 hour, or until they rise about an inch above the edges of the pans.

Preheat the Oven: While the loaves are rising, preheat your oven to 350° F.

Bake the Bread: Once the loaves have risen, bake them in the preheated oven for 30-33 minutes, or until they're golden brown and sound hollow when tapped.

Cool and Store: Invert the loaves onto a wire rack, brush the tops with butter, and let them cool for about 10 minutes. Store the cooled bread in an airtight container or bag for 2-3 days at room temperature, or refrigerate for up to 5 days.