In a large mixing bowl combine sugar, oil, water and yeast. Mix and add 1 cup of flour. Mix with wooden spoon or spatula until everything is combined. Cover the bowl with kitchen towel and let it stand for 10 minutes. After 10 minutes batter will be slightly frothy and bubbly.

To this thin batter add salt and then gradually add 2 cups of flour and mix until the dough comes together and clears sides and bottom of the bowl. The dough will still be sticky and very soft.

On a clean surface sprinkle some flour and take the dough on the surface. Knead the dough for 7-8 minutes or until the dough is smooth. Do not take too much flour while kneading the dough, dough should be soft and well hydrated.

Lightly grease a large bowl and transfer the dough to this bowl. Cover the bowl with clean kitchen towel or plastic wrap, let it rise until doubled or for about an hour to hour and half.

Lightly grease 9 X 5 inch loaf pan.

When the dough is doubled in size, lightly punch down the dough to release the air.

Roll the dough into a thick and large rectangle about 8 inches long, then roll it up and make a log. Place the log into prepared loaf pan.

Cover the loaf pan with plastic wrap or clean kitchen towel. Let it rise until doubled and the dough is about 1 inch above the loaf pan, for about an hour.

Pre-heat the oven to 350° F.

Brush the loaf very lightly with melted butter. Bake the bread for 32-35 minutes until golden brown on the top. Remove from the oven and immediately brush the top of loaf with melted butter.

Let the bread cool completely before slicing.

Store the bread into an airtight container or into a bread bag, bread will stay at room temperature for 2-3 days and leftover can be stored into refrigerator for a week.