Heat 1/2 cup of water in the microwave for 1 minute (to boiling), then add tap water to make 2 cups; this lands at about 110°F. Stir in the sugar until dissolved, sprinkle the yeast on top and let sit 10 minutes until frothy (no longer than 10 minutes).

Pour the yeast mixture into a stand mixer fitted with the dough hook. Add the vegetable oil and salt and mix on medium-low for a minute.

Add the flour one cup at a time on medium, stopping to scrape the bowl between additions, until a dough ball forms on the hook (about 4-5 cups). Save the rest for kneading.

Turn out onto a floured surface and knead for 6 full minutes, sprinkling flour as needed so it does not stick. The dough is ready when you can stretch a small piece without it tearing.

Form into a ball, place in a greased glass bowl, cover with a towel and let rise 1 hour or until doubled.

Punch down, cut in half and gently form two loaves. Place in two greased loaf pans and let rise 30 minutes, uncovered.

Bake at 350°F for about 30 minutes, until the tops are golden and the bread pulls away from the sides. Rest 5-10 minutes before slicing.