Courtesy of Cami White
Makes (2) 9"x 5" loaves or (3) 8"x 4" loaves
6 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
2/3 cup sugar
1/4 cup oil
2 cups warm water
Combine all dry ingredients in the bowl of a stand mixer. Mix together. In a measuring cup, combine the oil and water and set aside.
With dough hook turned to speed #2, add water and oil mixture slowly to dry ingredients until a stiff, but malleable dough forms. (Additional water may be needed on very dry days in winter months. If needed, add 1 tablespoon water at a time).
Mix dough on speed #2 for 7 minutes. Cover and let rise in warm spot until dough has doubled in size (about an hour).
Uncover dough and punch down. Separate dough into even loaves by weight. Roll each dough ball into a rectangle the same width as your bread pans and then roll into a loaf and place on loaf in each of your pans. Cover the pans with a lightly damp dish towel and set them aside in a warm location until the dough has doubled in size and is about an inch above the rim of the loaf pans (about an hour).
Bake at 350 for 25 to 30 minutes. Remove immediately from loaf pans and cool completely before slicing.