1. In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and salt.

2. Add 5 cups of flour. Add the yeast to the top of the flour. Turn mixer on and mix for about 30 seconds. Add the oil. If the dough is too soft add the last cup of flour. The dough should clean the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 4 minutes until the dough is smooth.

3. Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.

4. Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Make several slashes along the top. Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.

5. Preheat the oven to 375 degrees F and make sure an oven rack is in the center position.

6. Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious).

NOTE: Mom made this bread each Sunday for us during covid (2020-2021) for our sacrament