Combine 1/2 c warm water + 2 tbsp yeast + 3 tbsp sugar

Mix together and let sit for 5-10 min until foamy

Add in 2 c warm water + 3 tsp salt + 1/3 c oil (I prefer a light oil like Avocado)

Slowly mix in 6 c of flour one cup at a time

Move bowl to a stand mixer to knead with dough hook for 3 minutes or so (or knead by hand until the dough is smooth and elastic with no lumps)

Place dough ball into an oiled bowl and cover

Let rise until doubled in size (about 30 min to 1 hr depending on kitchen temp)

Remove and knead dough by hand, then separate into two loaves and shape the loaves

Place shaped dough into parchment lined loaf pans, cover and let rise again for another 30 min or so (dough should look fluffy and fill the space in pan)

Bake @375 for 30 min (they can both be baked at the same time)

Remove from oven *and brush tops with butter if desired (or dairy free alternative)

Let cool in pan for 10 min and then transfer to wire rack to cool completely before slicing