Preparation

• In a large bowl, mix the warm water with sugar and sprinkle the yeast on top. Let this sit for about 5 minutes until it becomes frothy.
• Once the yeast mixture is frothy, add the vegetable oil and salt, stirring gently to combine.
• Gradually add the flour, one cup at a time, mixing until a soft dough forms.
• Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
• Place the kneaded dough in a greased bowl, cover it with a clean towel, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
• Once risen, punch down the dough to release excess air. Shape it into loaves by stretching the dough and tucking the edges underneath.
• Place the shaped loaves in greased bread pans and let them rise again for about 30 minutes until puffy.
• Preheat your oven to 350°F (175°C) while the dough is undergoing its second rise.
• Bake the loaves for 30-35 minutes or until they are golden brown on top and sound hollow when tapped.
• Once baked, remove the bread from the pans and allow them to cool on a wire rack before slicing.