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Mix 4 cups of the flour, the sugar, salt, and yeast in a large bowl or mixer. Add warm water and oil. Beat with a mixer on low speed for 2 minutes, scraping bowl for chunks.
Switch to dough hook attachment and add remaining flour. Mix with a dough hook for 5 minutes or until dough is smooth and elastic. If mixing by hand, knead for 5-7 minutes until smooth.
Place dough in a large bowl. Allow to rise for 1 hour (covered with a tea towel or lightly with plastic wrap) so that dough is doubled in size.
Grease bottoms and sides of 2 loaf pans or 6 mini loaf pans.
Turn dough onto counter and cut in half for 2 loaves, or in to 6 equal pieces for mini loaves. Gently pat or lightly roll dough into a (roughly) 6x9" rectangle. Roll up lengthwise and tuck ends under. Place in 2 loaf pans (prepared with non-stick spray).
Allow loaves to rise an additional 45 minutes.
Preheat oven to 425° F and bake loaves 23-25 minutes.