In the bowl of a stand mixer, dissolve sugar in water and whisk in yeast.
Allow the yeast to proof (activate) until the yeast mixture looks like bubbly foam.
Mix in salt and oil.
Place the bowl onto the mixer with a dough hook attachment.
Place on “stir” speed and pour in flour, 1 cup at a time.
At 5 cups, check the consistency (dough should begin pulling away from the sides of the bowl).
Place mixer on second speed and mix for 3 minutes.
Turn out dough onto a clean kitchen towel that has been lightly dusted with flour (you can also use plastic wrap, parchment paper or wax paper for quick clean up).
Wash and dry bowl and then grease with about 2 tablespoons of vegetable oil.
Form dough into a ball and turn ball of dough a couple of times in the greased bowl (to grease the top of the dough).
Leave dough in the bowl and loosely cover with a clean kitchen towel or plastic wrap.
Place in a warm, dry place to rise for about 1 hour. (Kitchen countertop or stovetop - turned off - is fine).
Once dough has risen to double in size, punch down dough and knead a few times.
Divide dough into 2 pieces.
Shape pieces into 2 thick logs and place into 2 greased loaf pans.
Allow to rise in pans, loosely covered for about 30-45 minutes (or until doubled).
Bake at 350 degrees for 30 minutes.
Remove from the oven and quickly grease the tops of the loaves with butter.
Allow to cool in pans for about 5 minutes and then turn the loaves out onto their sides onto the countertop and let cool completely before wrapping or bagging.