1. Make the dough:
In a big bowl, mix the sugar with the warm water until it dissolves. Sprinkle the dry yeast on top and wait for 5-10 minutes until it becomes foamy and active.
Add the salt and oil, then slowly mix in 3 cups of flour, one cup at a time, until the dough starts to come together.
Gradually mix in the last 3 cups of flour, adding one cup at a time. Knead the dough in the bowl until it becomes stretchy. The dough should be soft and a little sticky, but not too sticky.
2. Work the dough by pressing and folding it.
Place the dough on a surface with a little flour and knead it for 8-10 minutes. This process is very important for creating the gluten, which is what gives the bread its texture and chewiness.
If the dough is too sticky, put in a bit more flour. But be cautious not to add too much, as it could make the bread heavy.
First Increase:
Put the dough in a bowl with oil, turning it once to cover the top with oil. Place a clean cloth or plastic wrap over the bowl and let the dough rise in a warm, draft-free spot for 1 to 1 1/2 hours, or until it has doubled in size.
Form the bread loaves into the desired shape.
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