Incorporate the rest of the sugar, salt, and oil into the yeast mixture. Start mixing with a rubber spatula or the dough hook attachment if using a stand mixer.

Slowly add the flour, one cup at a time, keeping the last cup in reserve to see if it's needed. You might not use all the flour. The dough should detach from the bowl's sides and cling to the bottom in a small circle about the size of a coin. If the dough achieves this consistency with only 5 cups of flour, don't add more. If it still sticks to the bowl, add a little more flour, a few tablespoons at a time, until it only sticks to the bottom in a small circle.

Work the dough for 7 minutes, using a timer to ensure proper kneading. Transfer the dough to a well-greased bowl, turning it to cover all sides. Place a damp cloth over the bowl and let the dough rise in a warm spot until it doubles in size, which should take approximately 1 hour.

Deflate the dough by punching it down, then knead it for another minute. Divide the dough into two equal parts. Mold each portion into a loaf shape and position them in two greased 9x5 inch loaf pans. Allow the dough to rise for an additional 30 minutes or until it has expanded 1 inch above the pan edges.

Place the loaves in a preheated oven at 350°F (175°C) and bake for 30-40 minutes. Once baked, let the bread cool down, brush it with some melted butter, and savor your freshly baked bread!