In the bowl of your stand mixer, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Add in the vegetable oil.
Add in the flour (it’s best to measure by weight).
Add in the salt (this is done last so as not to kill the yeast)
With the dough hook attachment, knead dough (start out with the mixer on low until the flour has been incorporated then increase speed to medium high until smooth and the dough comes away from the bowl (this may take a few minutes).
Spray the top of the dough with cooking spray and turn over the dough. Spray the top of the dough. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes (I do this right in the bowl), and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes (to 1 hour depending on kitchen temperature) dough should bounce back when touched, and be slightly higher than the pan (about 1 inch higher).
Bake at 350 degrees F (175 degrees C) for 30 minutes.