Start by combining the warm water and sugar in a large bowl. Stir until the sugar dissolves, then sprinkle the yeast on top. Let it sit for about 5–10 minutes until the yeast becomes foamy and bubbly, which signals that it is active and ready to go.

Next, add the salt and gradually mix in the flour one cup at a time. Stir with a wooden spoon until the dough starts to come together. Once it becomes too stiff to stir, transfer the dough to a floured surface and knead for about 5–7 minutes until it is smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook to knead for about 3–4 minutes.

Place the dough into a lightly greased bowl and cover it with a kitchen towel. Allow it to rise in a warm spot for about 30–45 minutes or until it doubles in size.

After the first rise, punch down the dough gently to release the air. Divide the dough into two equal parts and shape each portion into a loaf. Place the loaves onto a parchment-lined baking sheet. Cover loosely and allow them to rise again for about 20–30 minutes.

Meanwhile, preheat your oven to 375°F (190°C). Before baking, brush the tops of the loaves with olive oil for a lovely golden finish. You can also make a few shallow slashes across the top with a sharp knife to allow the bread to expand beautifully.

Bake the loaves for about 20–25 minutes until they are golden brown and sound hollow when tapped. Remove from the oven and cool slightly before slicing and serving.