In a large bowl, dissolve the sugar in lukewarm water, then stir in the yeast. Allow to proof until yeast resembles a creamy foam then stir in the 1 cup of lukewarm milk.

Mix salt and oil into the yeast mixture.

Using a wooden spoon mix in the flour, one cup at a time or use your stand mixer using the dough hook.

Once all the flour has been incorporated, place the well mixed dough on a floured surface and knead by hand until nice and smooth.

Place dough in well oiled bowl; turn to coat top. Cover with plastic wrap and let rise about 1 hour in a draft free area.

Punch dough down, knead a few times. Divide dough in half.

Shape into loaves and place onto 2 greased 9×5-inch pans or form 2 long freestyle shape loaves and place on a greased cookie sheet, as I have..

Allow to rise 30 minutes or until dough has risen about 1? above pans.

Place in a 350 degree preheated oven and bake for 30 minutes.

Remove from pans immediately and cool completely before cutting.

For a soft crust, brush with melted butter as soon as you remove from the pan, if you prefer a crispy crust leave as is.