Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 10 minutes, or until it becomes frothy.
- Mix Ingredients: Add the vegetable oil and salt to the yeast mixture. Gradually stir in the flour, starting with 5 cups and adding more as needed until the dough starts to pull away from the sides of the bowl.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 6 to 8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, gradually add more flour as needed.
- First Rise: Place the kneaded dough in a greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the Loaves: Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions. Shape each portion into a loaf and place them in greased 9×5-inch loaf pans.
- Second Rise: Cover the loaves with a kitchen towel and let them rise again in a warm place for about 30 to 45 minutes, or until they have doubled in size.
- Preheat the Oven: While the loaves are rising, preheat your oven to 350°F (175°C).
- Bake: Bake the loaves in the preheated oven for 30 to 35 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.