Heat 1/2 cup of water in the microwave for 1 minute. Then add room temperature water to equal two cups. This should bring the water to about 110 degrees.
Add the sugar (with the extra tablespoon) to the water and use a whisk to stir. Sprinkle the yeast on top and let it sit for 10 minutes. It should grow frothy.
Mix the oil and salt into the mixture and stir again. Pour everything into the standing mixer bowl. Attach the bread hook attachment.
Add one cup of flour and mix on low/medium speed until incorporated. Turn it off, scrape the sides, and add another cup of flour. Repeat these steps until a bread dough ball forms on the hook. You will probably use about 5 cups of flour.
On a well floured flat surface, turn the dough out and begin kneading for 6 minutes of continuous motion. When the dough begins to stick, keep flouring the surface with the remaining flour.
The dough will be ready when you can pull a strip toward you and it doesn't tear off.
Lightly oil a large glass bowl and place the dough in a rounded ball inside. Cover it with a towel and let it rise for 1 hour or until it has doubled in size.
When it has risen, cut the dough in half and form it into two loaf shapes. Place the dough inside greased bread loaf tins and leave uncovered to rise for another 30 minutes.
Heat the oven to 350 degrees and bake the bread for 30 minutes. The tops should be browned and the sides pulled away from the pan.
Serve warm with butter and jam. Store bread in a ziplock bag or airtight container for 4 days.