Grease two medium (8 1/2 x 4 1/2-inch) baking pans.

In a large mixing bowl, measure 2 cups flour, yeast, sugar, salt, water, and oil. Stir with a wooden spoon or beat with a mixer flat beater until it is well blended.

Add additional flour, 1/2 cup at a time, working it together first with the spoon and then with your hands, or if in the mixer, the flat beater and then the dough hook, until a rough mass has formed and the dough has cleared the sides of the bowl.  The dough will be elastic but not sticky.  If the moisture breaks through the surface, dust it with flour.

Turn the dough onto a generously floured work surface and knead with a strong push-turn-fold motion or under the dough hook for about 8 minutes. If the dough seems slack and doesn’t hold its shape, add additional flour and work into the mass.

Wash and grease the work bowl, then return the dough to it.  Cover the bowl tightly with plastic wrap.

Leave the bowl at room temperature until the dough has doubled in bulk, about 1 hour.

Turn back the plastic wrap and punch down the dough.  Replace the plastic wrap and leave the dough until it has risen again about 45 minutes.

Turn the dough onto the work surface, punch down, and knead briefly to work out the bubbles.

Divide the dough into 2 pieces. Shape the dough into loaves, place them in the pans, and cover the loaves with plastic wrap or wax paper.

Leave at room temperature until the dough has risen about 1″ above the edge of the pans, 40 minutes.

Preheat the oven to 400 degrees 20 minutes before baking.  Put the loaves in the hot oven for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes until the loaves are golden brown.  The loaves will be done when a toothpick inserted in the center of the loaf comes out dry and clean.

Remove the bread from the oven, turn it out from the pan immediately, and leave on a wire rack to cool.