• Add water, yeast and sugar into bowl of a stand mixer. Let rest for 5-10 minutes, until it becomes bubbly.
• Add oil, 3 cups of flour and salt to the yeast mixture. With dough hook attachment, mix all ingredients on low speed for 1 minute.
• Continue mixing on low speed until flour is incorporated. Slowly add remaining flour cup by cup until dough clean itself from the sides of the mixing bowl. The dough may need an additional 1/2 cup of flour (for a total of 5.5-6 cups of flour). Continue mixing for 5 more minutes to allow time for the dough to become more elastic from activating the gluten.

Next, proof dough. Choose 1 of the 3 methods below to proof dough:

• To proof dough traditional method: Lightly grease/oil a large bowl. Remove dough from mixing bowl and gently shape into a ball and place in the greased bowl. Cover with a light towel and let rise until doubled in size, about 1 hour.
• To proof dough with Lux Model Instant Pot (without yogurt mode): Place trivet in bottom of pot. Add 1 cup water to pot. Grease a glass or stainless steel bowl that will fit inside the instant pot. Place dough inside bowl and place bowl on trivet. Cover Instant Pot with a clear lid or plate. Push KEEP WARM button and set a timer for 10 minutes. After 10 minutes, turn off and unplug Instant Pot. Set another timer for 15-20 minutes. Let dough rise until double in size.
• To proof dough in Instant Pot with yogurt mode: Grease pot. Place dough in bottom of Instant Pot. Cover with a clear lid or plate that fits (I prefer clear lid to see the dough rise). Push yogurt button. Press adjust button until set to 'less' or 'low temperature. Do NOT use it if screen reads boil, this will burn your dough. Keep adjusting setting until 'low' reads on screen. Set a timer for 20 minutes. Dough is done when doubled in size.
• 5. After dough has doubled in size, punch down dough in the bowl/pot. Divide dough in half.
• 6. Grease baking loaf pans.
• 7. Dust counter with a little flour. Using a rolling pin, roll each ball of dough into approximately 8x5" sizes. Roll the bread into loaves, pinching the seams together on the bottom of the bread.
• 8. Place dough in pans and cover with a tea towel. Place in a warm spot for the second rise, and set a timer for about 45-60 minutes. Allow dough to double in size.
• 9. Preheat oven to 350F. Bake bread for 25 minutes, until tops are golden brown and sound hollow when tapped on top.
• 10. Remove from oven and allow to cool on cooling rack for 5-10 minutes. Remove from pans and allow to cool completely before storing.
• 11. Enjoy warm or after cooled. Cut into slices using a bread knife.