Activate the Yeast:
Begin by dissolving the active dry yeast in ½ cup warm water and the 3 tablespoon sugar. Let the yeast mixture sit for 10-15 minutes until it becomes foamy, showing that your yeast is alive and ready to make the dough rise.

Prepare the Dough:
After the yeast mixture is foamy, add 2 cups of warm water (hot water will kill the yeast), salt, and olive oil. Slowly mix in 6 ½ cups of flour, one cup of flour at a time, until the dough begins to clean the sides of the bowl. Depending on your kitchen environment, you may need to add a little more or a little less flour.Tip for the best results: Keep a kitchen scale handy for more precise flour measurements, especially if using different types of flour like bread flour or whole wheat flour.

Knead the Dough:
Knead the bread dough in the bowl of your stand mixer using the dough hook attachment on low speed for about 3 minutes. The dough should be soft, elastic, and not too sticky.

First Rise:
Place the dough in a large bowl that’s been lightly greased with olive oil. Cover the top of the dough with plastic wrap or a damp kitchen towel and let it rest in a warm place for 45 minutes or until it has doubled in size.

Shape the Loaves:
After the first rise, punch the dough down and turn it out onto a lightly floured surface or work surface. Divide the dough into two equal portions. Flatten each portion into a rectangle, roll it up tightly, and pinch the edges to seal. Place each loaf into a bread pan lined with parchment paper.

Second Rise:
Let the loaves rise again for 30 minutes. Meanwhile, preheat your oven to 375°F (190°C). This second rise helps give the bread a light, fluffy texture without collapsing during baking.

Bake:
Bake the loaves for 30 minutes, or until the tops are golden brown and the internal temperature of the bread reaches 190°F. Let the loaves cool for 5-10 minutes in the bread pan, then transfer them to a wire rack or cooling rack to cool completely.