In a large bowl or bowl of a stand mixer fitted with dough hook, mix together 3 cups flour, sugar, yeast, and salt. Pour in water and oil and mix to create a wet dough.
Mix in flour ½ cup at a time, until dough cleans the sides of the bowl and is no longer excessively sticky. Knead a few minutes until smooth, adding flour just to prevent sticking. Dough should feel tacky.
Lightly grease a bowl with nonstick spray or olive oil. Shape dough into a ball and place in bowl, turning to coat. Cover with a kitchen towel, plastic wrap, or plastic shower cap and let rise in a warm place for 1 hour.
Deflate dough and divide into two pieces. Pat dough piece into a rectangle 12-15 inches in length. Roll up from the long edge, then tuck in sides, and pinch seams together to seal. Set on a baking sheet and repeat with remaining dough. Cover with a kitchen towel and let rise 1 hour.
Meanwhile, preheat oven to 375°F.
When ready to bake, use a serrated knife to slash the tops of the bread. Place bread in oven and bake for 25-30 minutes, until tops are golden and knocking on the bottom produces a hollow sound.
Let cool on a wire rack. If desired, brush with melted butter.
Notes
Makes 2 loaves.
If using active dry yeast, dissolve for 5 minutes in warm water before adding to flour.
An instant-read thermometer will show the bread as fully baked at 190°F-210°F.