2¼ cups warm water 110–115°F ▢2¼ teaspoons rapid rise yeast or 1 packet ▢3 tablespoons +½ teaspoon sugar divided ▢5-6 cups bread flour divided ▢1 tablespoon salt ▢2 tablespoons canola oil ▢butter for topping optional
In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water; let stand until bubbles form on the surface. In a large bowl, whisk together 3 cups flour, remaining 3 tablespoons sugar and salt.
Stir oil into yeast mixture, pour into flour mixture and mix until smooth. Stir in remaining flour ½ cup at a time to form a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes. Place in a large, greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, 1½–2 hours.
Punch dough down and place onto a lightly floured surface. Divide dough in half and shape each piece into a loaf. Place in two greased 5-x-9-inch loaf pans. Cover and let rise in a warm place until doubled, 1–1½ hours. When ready to bake, preheat the oven to 375°F.
Bake loaves for 26–34 minutes, or until golden brown and bread has reached an internal temperature of 200°F (bread should sound hollow when tapped). Remove bread from pans and transfer to wire racks to cool. Brush tops with butter while warm.