Instructions:

Start by proofing the yeast. In a large mixing bowl, combine the active dry yeast with warm water and a pinch of sugar. Stir gently and let it sit for about 5-10 minutes until foamy.

Once the yeast is activated, add the remaining sugar, salt, oil, and about half of the flour to the yeast mixture. Stir until combined.

Gradually add more flour, mixing until the dough comes together. If using a stand mixer, attach the dough hook and knead the mixture on low speed. Knead until the dough is smooth, elastic, and slightly sticky, which usually takes about 5-7 minutes.

Transfer the dough to a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place until it has doubled in size, which should take about 1-2 hours.

After the first rise, punch down the dough to release the air, then turn it out onto a floured surface. Divide the dough into two equal pieces and shape each piece into a loaf.

Place the shaped loaves into greased 9x5 inch bread pans. Cover the pans with a towel and allow the loaves to rise again until they double in size, approximately 30-60 minutes.

Preheat your oven to 350 degrees F. Once the loaves have risen, bake them in the preheated oven for 25-30 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For the best results, make sure your yeast is fresh and active. The amount of flour needed can vary based on humidity and altitude, so be prepared to adjust as necessary.

If you want to speed up the rising process, you can preheat your oven to 180 degrees F, turn it off, and place your covered dough inside. Finally, store your cooled bread in an airtight container or bag to keep it fresh for longer. Enjoy your homemade bread!