In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Stir in the warm milk, salt and oil into the yeast mixture.
Using the dough hook on a mixer or with a wooden spoon by hand, mix in flour, one cup at a time. Knead until smooth.
Place dough in well oiled bowl; turn to coat top. Cover with a clean towel and let rise about 1 hour.
Punch dough down, knead a few times. Divide dough in half.
Shape into loaves and place into 2 greased 9×5-inch loaf pans. Cover and allow to rise 30 minutes or until dough has risen about 1″ above pans.
Bake at 350 degrees F for 30 minutes. Remove from pans immediately and place on cooling racks. Brush the top of the loaves with a little melted butter right after you take them out of the pans so that the crust stays nice and soft.
For sandwich bread, let the loaves cool completely before slicing with a bread knife.
This bread is best for sandwiches on the first day. Use for toast, grilled cheese, bread pudding, homemade croutons, or French toast on day 2 or 3.
Be sure that your dough is allowed to rest, covered, in a draft free area where it can sit undisturbed.