Combine the heated water and sugar in a large mixing dish. Stir until the sugar is completely dissolved.
Spread the yeast on top of the water-sugar mixture. Allow it to settle for 5-10 minutes, or until frothy. This means the yeast is active and alive.
To the yeast mixture, add the salt and vegetable oil.

Add the flour one cup at a time, stirring with a wooden spoon or a stand mixer fitted with a dough hook attachment.
Continue to add flour until the dough forms a ball and begins to pull away from the sides of the bowl.
Knead the dough as follows:

If using a stand mixer, knead the dough for roughly 5 minutes on low speed. Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a bit more flour.
First Light:

Cover the dough with a clean kitchen towel or plastic wrap in an oiled basin.
Allow the dough to rise for 1 to 1.5 hours in a warm, draft-free environment, or until it has doubled in size.
Form the Loaves:

Punch down the dough after the first rise to release any air bubbles.
Separate the dough into two equal parts.
Form each portion into a loaf by flattening it into a rectangle and then tightly rolling it up from the short end. To seal the seams, pinch them together.
Fill two greased 9-inch (2313-cm) loaf pans with the formed loaves.
Cover the pans with a kitchen towel or plastic wrap and let aside for 30 minutes to 1 hour, or until the dough reaches just beyond the rim of the pans.
Preheat the oven to 350°F.

During the last 15 minutes of the second rise, preheat the oven to 350°F (175°C).

Bake:

After the dough has risen, bake the loaves for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.