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In a very large bowl, stir together the all-purpose flour, yeast, and sugar. Make a small well in the middle of the flour mixture and pour in the oil and the milk.
Mix well, then continue to stir vigorously, slowly adding 1 cup of the bread flour at a time until you've added 3 to 4 cups of bread flour and have a sticky, shaggy dough.
Cover the bowl with a damp tea towel and let it rest for 20 minutes.
Add the salt and 1 more cup of bread flour and stir it in. Turn the dough out onto a floured work surface and knead it until soft and smooth, about 8 to 10 minutes.
Place the dough in a floured bowl, dust it with flour, and cover it with a damp tea towel. Let it rise until doubled in size, about 60 to 75 minutes.
Turn the risen dough out onto a lightly floured work surface, flatten gently, and divide into three equal pieces.
Shape the dough into loaves and place seam side down in greased loaf pans. Dust with flour and cover with a damp tea towel.
Let the loaves rise until they spring back slightly when poked, about 40 to 60 minutes.
Preheat the oven to 375°F. Bake for 35 minutes, or until golden brown and the bottoms sound hollow when tapped.
Remove the loaves from the pans and let them cool on a wire rack.