In a stand mixer, add hot water, sugar, and yeast. Water should be very warm, but not scalding hot. Let it sit for 10 minutes to allow the yeast to bloom (bubble).
With your dough hook attachment on low, add vegetable oil and salt. Slowly add flour one cup at a time. Alternatively, you can mix ingredients by hand in a large bowl and knead by hand.
Turn up speed slightly and continue mixing by hand. The dough should cling to the dough hook, but not to the sides of the bowl after a few minutes. Mix for another 3-4 minutes until the dough is tacky.
Remove dough from the hook and place the dough in a large bowl and place it in a draft-free area of your kitchen. Cover the bowl with a clean kitchen towel. If you are worried about germs from the towel, spray some cling film with some baking spray. Cover the bowl loosely with it, then cover the cling film with the kitchen towel. Let the dough rise for 1.5 hours or until it doubles in size.
Once risen, punch down in the center. Then shape the dough into a long oval. Tuck any excess dough underneath the bottom of the loaf.
Grease a loaf pan. Transfer the dough to a loaf pan and cover again and let rise a second time for about an hour.
When done rising, bake at 350 degrees for 25 minutes or until golden brown.
While still warm, brush bread top lightly with butter before cutting and serving.