Activate the yeast:
In a large bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Stir gently and let sit for about 5–10 minutes until foamy. This indicates the yeast is active.
Make the dough:
Add the salt, oil, and flour (start with 5 cups, then add more as needed). Mix until a shaggy dough forms, then knead for 8–10 minutes by hand or with a dough hook until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
First rise:
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
Shape the loaves:
Punch down the dough and divide it in half. Shape each half into a loaf and place into two greased 9×5-inch loaf pans.
Second rise:
Cover the pans loosely and let the dough rise again for 30–45 minutes, or until risen about 1 inch above the top of the pans.
Bake:
Preheat the oven to 350°F (175°C). Bake the loaves for 30–35 minutes, or until golden brown on top and hollow-sounding when tapped. Internal temperature should be about 190°F (88°C).
Cool:
Remove from pans and let cool completely on a wire rack before slicing to preserve texture.
