Dissolve the sugar and yeast in lukewarm water. Cover the mixture and keep it aside for 10 minutes in a warm place. Next, add salt and oil to the yeast mixture and mix well.
Now add in flour gradually, one cup at a time, and make a dough.
Spray oil in a bowl and let the dough rest in it, cover and keep it in a warm place. After 1 hour, the dough will double in size.
Punch the dough to release air bubbles. Dust flour on a surface and cut the dough into two equal halves.
Roll each half into a loaf shape. Place the loaves in greased baking tins and proof them covered for half an hour. They will again rise double in size.
Bake loaves in oven at 190 C for 25 minutes. (No need to preheat the oven.)
Once done, brush the bread with butter and keep it covered with a kitchen towel till it cools down completely.
Slice the bread and serve.