1 pkg. dry yeast
1 tsp. sugar
1 c. warm (105 to 115 degrees) water
1 1/2 tbsp. sugar
1 tsp. salt
2 tbsp. vegetable oil
2 3/4 to 3 c. all-purpose flour, divided
Melted butter

Dissolve yeast and 1 teaspoon sugar in warm water. Stir well; cover and let stand at room temperature 5 minutes or until bubbly. Combine yeast mixture, 1 1/2 tablespoon sugar, salt, oil, and half the flour in a large mixing bowl. Beat mixture at low speed of an electric mixer until smooth. Stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface and knead 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm (85 degree) place free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down. Turn out onto a floured surface; let rest 15 minutes.

Roll dough into a 7x14 inch rectangle. Beginning at narrow edge, roll up dough; press firmly to eliminate air pockets. Pinch edges to seal. Place dough, seam side down, in a well-greased 9x5x3 inch loaf pan. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 375 degrees for 50 minutes or until loaf sounds hollow when tapped.

Remove bread from pan immediately; cool on wire rack. Brush with melted butter. Yield: 1 loaf.