In a stand mixer, combine warm water, sugar, salt, and yeast.
Allow the yeast to proof until it bubbles, about 5 minutes.
Using the dough hook attachment, gradually add flour, one cup at a time, until the dough forms and becomes soft.
Transfer the dough to a floured surface and knead until it is smooth and elastic, shaping it into a ball.
Lightly coat a large bowl with oil, place the dough inside, and cover it.
Let it rise for 1 to 1 ½ hours or until doubled in size.
Prepare two 9×5-inch loaf pans by greasing and flouring them.
Punch down the dough to release air, then divide it into two equal portions.
Roll each into a loaf shape and place them in the prepared pans.
Let the loaves rise again for another 1 to 1 ½ hours, or until they have doubled in size.
Bake in a preheated 350°F oven for 30-35 minutes, until golden brown.
Remove from the oven, cool for 10 minutes, then slice and enjoy.