• Add the salt and vegetable oil to the yeast mixture.
• Gradually add the flour, one cup at a time, while stirring with a wooden spoon or using a stand mixer with a dough hook attachment.
• Continue adding flour until the dough comes together and starts to pull away from the sides of the bowl.

Knead the Dough:

• If using a stand mixer, knead the dough on low speed for about 5 minutes. If kneading by hand, turn the dough out onto a floured surface and knead for approximately 10 minutes until the dough is smooth and elastic. Add a little more flour if the dough is too sticky.

First Rise:

• Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap.
• Allow the dough to rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.

Shape the Loaves:

• After the first rise, punch down the dough to release any air bubbles.
• Divide the dough into two equal portions.
• Shape each portion into a loaf by flattening it into a rectangle and then rolling it up tightly, starting from the short end. Pinch the seams to seal.

Second Rise:

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