In the bowl of your stand mixer, combine warm water, instant yeast, sugar, and oil.
Turn on the mixer to speed 2 and begin mixing.
Gradually add the flour. As the dough reaches a slurry or pancake mix consistency, incorporate the salt.
Continue adding flour until a soft and smooth dough ball starts to form. Adjust the flour amount as needed.
Allow the mixer to knead the dough until it becomes soft, smooth, and elastic.
Turn the kneaded dough out onto a lightly greased cutting board with olive oil. Gently knead to shape it into a ball.
Lightly coat a large bowl with olive oil and place the dough inside, smooth side down. Let it be coated slightly with oil, then flip it so the smooth side is up. Cover with a tea towel and let it rise for about an hour, until doubled in size.
Transfer the risen dough onto a cutting board. Deflate the air and divide the dough into 2 equal portions. Shape each portion into a loaf that matches the size of your loaf pan (I use this large Pullman pan).
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the dough in the prepared pans and cover. Let it rise for approximately 30 minutes, until it’s about 2 inches from the top of the pan.
Once the dough has risen, bake in the preheated oven for roughly 30 minutes. Around the 30-minute mark, carefully slide off the lid (if applicable) and check the internal temperature of the bread. It should be around 200 degrees Fahrenheit (93 degrees Celsius).
Remove the bread from the oven and immediately take it out of the pan, placing it on a cooling rack.