In a Kitchen Aid mixer bowl, or if by hand in a large bowl, sprinkle yeast over the warm water. Add sugar and mix slightly. Allow to sit for 3-5 minutes until yeast mixture becomes foamy/bubbly.

Add oil, salt and 3 cups of flour and stir with dough hook attachment and mixer on low until mostly smooth and incorporated.

With mixer on low speed, continue to add 1/2 cup of flour at a time until it incorporates well. The dough should form a ball around the dough hook and bowl should be fairly clean.

Pull dough off hook and while holding in one hand, spray the mostly cleaned bowl with the other. Otherwise set the dough on a greased surface while spraying bowl. Return dough to the greased bowl and cover with a greased (sprayed) piece of plastic wrap.

Allow the dough to rise about 1 hour or until doubled in size.

Once doubled in size, divide dough in half. Roll out on a greased surface using a rolling pin. Make into a 13x9 inch rectangle. From the 13 inch side, roll up the dough like you would a jelly roll. Place on a sprayed (greased) parchment lined sheet pan.

Repeat process for second half of dough. Cut diagonal marks across each loaf.

Cover with sprayed plastic wrap and allow to rise 1 hour. (I use separate sheet pans for each loaf.)

Preheat oven to 375. Once the loaves have doubled in size, bake for 25 minutes. I bake one loaf at a time but if baking both at once, be sure to carefully switch them on racks halfway through baking.