In a large mixing bowl or stand mixer, combine warm water, yeast, and a pinch of the sugar or honey. Let it rest for 5–10 minutes until a foamy layer develops, confirming the yeast is active. Stir in the remaining sugar or honey, oil, salt, and 3 cups of flour, mixing until blended. Incorporate an additional cup of flour and continue mixing. With the mixer operating, add more flour gradually, half a cup at a time, until the dough cleans the sides of the bowl, becoming smooth, elastic, and just slightly tacky when touched. Knead the dough on medium speed for 4–5 minutes, or by hand on a lightly floured surface for 5–8 minutes, until supple. Lightly grease a large bowl, place the dough inside, and turn it to coat. Cover with a towel or plastic wrap and let it rise in a warm spot until doubled in size, about 1 ½ hours. Generously coat two 9x5-inch loaf pans with cooking spray, optionally lining the bottoms with parchment paper. Punch down the risen dough to expel air, divide evenly, shape into logs, and set in the prepared pans. Cover loosely with a dry towel or greased plastic wrap and let rise again for 45–60 minutes, or until the loaves crest about an inch above the pan edges. Preheat the oven to 350°F. Bake for 30–33 minutes, until the tops are golden and sound hollow when tapped gently. Turn the loaves out onto a wire rack, brush with butter, and cool for at least 10 minutes before slicing. Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.