PREPARATION INSTRUCTIONS:

1. Enter the sugar and water in a
   bowl. Sprinkle the yeast over it and let it dissolve for 5 to 15 minutes.
2. Add the salt and oil and mix in half the flour.
3. Add the rest of the flour. Switch to the dough hook and mix until the dough pulls away from the sides.
4. Turn out onto a lightly floured work surface and knead briefly.
5. Place in a greased bowl and turn so that both sides are covered.
6. Cover the surface with cling film or a warm, damp cloth.
7. Store away from drafts and let rise until doubled in volume.About 1 hour
8. Remove the cover and touch it.
9. Place on a lightly floured surface and cut in half.
10. Roll out into a rectangle and fill with jelly into a loaf.
11. Pinch ends together and place in greased 9×5 loaf pans.
12. Repeat with the other half.
13. Cover and let rise until doubled in size, about 30-50 minutes.
14. Preheat oven to 350 degrees.
15. When the dough has doubled in size, bake for 25-30 minutes.
16. Remove from the oven and brush the surface with butter.
17. Wait 10 minutes before transferring to a rack to cool.
18. *Baker’s Notes: Instead of using the full amount, I reduced the sugar to ¼ cup or ⅓ cup.
    I also reduced the amount of oil to 2 tablespoons and replaced it with butter.