In large bowl of stand mixer, combine water, sugar, and yeast. Set aside for 5 minutes to allow the yeast to get foamy.
Add salt and oil to yeast mixture and stir to combine.
Using dough hook while the mixer is running on low speed, add flour, 1 cup at a time, until all 6 cups have been added. Increase speed to medium and knead dough for 5 minutes.
Place dough in large oiled bowl and roll dough ball around until its covered in the oil. Cover with a clean kitchen towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.
Punch down dough. Knead for 3 minutes. divide in half and shape into two loaves. Place dough into greased 9x5 inch bread pans. Cover and let rise for 30 minutes.
Bake at 350 degrees F for about 30 minutes or until the loaves are golden brown. Remove from pans and allow to cool on rack.
Notes
recipe makes 2 loaves. Serving size based on a single slice if each loaf is cut into 16 slices.
Cooking tips for perfect results:
If your yeast doesn't get foamy in step 1 of the recipe, it might be too old to use. You may need to discard and start over with fresh yeast.
This recipe uses bread flour. The main difference between bread flour and all-purpose flour is that bread flour has a higher protein content which helps produce more gluten. For this recipe, I don't recommend substitutions.
The amount of flour in this recipe is approximate. If the dough is too sticky, you may need to add a bit more flour until it pulls away from the bowl. If the dough is too dry, add one tablespoon of water at a time until the dough comes together.
If your kitchen isn't kept warm, you can help the bread rise by heating your oven to the lowest possible temperature, turning it off, and then cracking the door until the temperature inside your oven is warmer than your kitchen. Then, allow the covered dough to rise in the oven with the door closed.