In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).

Add the salt, oil and 3 cups of flour and mix. Add in 2 ½ to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers.

Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl, add ¼ cup of flour at a time until a sturdy but soft ball of dough forms.

Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the 'rest and stir down' cycle five more times.

Rising Method 2: Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so.

Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, roll the dough up starting from the long edge, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper.

With a bread lame, razor blade or sharp knife, cut several gashes at an angle on the top each loaf.

Cover the loaves with greased plastic wrap or a kitchen towel, and let rise until noticeably puffy and nearly doubled in size, about an hour.

Preheat the oven to 375 degrees F. Bake the loaves for 25-30 minutes until golden and baked through.