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In a stand mixer, add 2 ½ cups warm water, ¼ cup sugar, 1 ¼ teaspoon salt, and 1 Tablespoon dry active yeast. Let the yeast proof until it bubbles for about 5 minutes.
Using the dough hook, start adding the 5 cups all-purpose flour one cup at a time until the dough combines and forms a soft dough.
On a floured surface, knead the dough until smooth and elastic and form a ball.
Add 2 Tablespoons oil to the large bowl, add the dough to the bowl, and cover. Let rise until it has doubled 1-1 ½ hours.
Grease and flour two 9x5 inch pans. Punch the dough to release the air.
Lay the dough onto a flat surface and cut it into two loaves. Roll each loaf up and place it into the loaf pans.
Let rise until it doubles another 1-1 ½ hours.
Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops.
Remove from the oven and let cool for 10 minutes before slicing.