Mix together the yeast, sugar, and warm water in the bowl of a stand mixer. If using active dry yeast, let the yeast mixture sit for 3-5 minutes. With instant yeast, you can just move into the next step, no need to let the mixture sit.
Fit the mixer with the dough hook attachment.
Add in the oil, salt, and three cups of flour. Gently combine together on a low speed. Once mixed, start adding in the rest of the flour gradually. The dough should form a ball that is not sticking to the bowl at all. If it is still sticking you will need to add 1/4 cup of flour in at a time until it's not sticky.
Once dough has formed into a nice, soft ball, transfer to a lightly greased bowl and cover loosely with a clean kitchen towel or greased plastic wrap. Allow the bowl to sit out on the counter for about an hour until doubled in size.
On a lightly greased surface, turn out the dough and shape into a disc. Divide the disc in half. Form each half into a rectangular, loaf shape that is about 4x12. Tucking in the ends or sides as necessary to make a nice shape.
Using a very sharp knife, make 4-5 gashes in the top of the dough. Try to make them quickly to get the best cuts and so that you don't compress the dough too much.
Place each loaf onto two separate baking sheets that have been covered with parchment paper.
Cover the loaves with a thin towel and let sit on the counter for about an hour until about double in size.
Preheat the oven to 375 degrees F. Move an oven rack to the center of the oven. Once preheated add in one of the loaves to the oven. If you want you can add 3 ice cubes to the bottom of the oven or put them in an oven proof dish on the bottom rack of the oven. This helps give a little crispness to the crust.
Bake each loaf separately for 25-30 minutes. After removing each loaf from the oven, spread with melted butter using a basting brush. This is optional but it will make the loaf a golden brown.