In the bowl of your stand mixer with a paddle attachment, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast is bubbling and foamy.
Stir in the vegetable oil, flour, and salt until a sticky dough forms.
Switching to your dough hook attachment, and knead dough (start out with the mixer on low until the flour has been incorporated then increase speed to medium until smooth and the dough comes away from the bowl, about 6-8 minutes until a smooth, slightly sticky dough forms and comes away from the sides of the bowl.
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. Remove the dough from the bowl and place onto al lightly floured counter. Divide in half. Shape into loaves by flattening each piece into a rectangle (about the width of your loaf pan) and then roll into a log. Tuck the ends under and place into two well oiled 9x5 inch loaf pans, seam side down. Allow to rise for 45 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). Near end of the rising time, preheat the oven to 350°F.
Bake at 350°F (175°C) for 30 minutes until golden brown on top and internal temperature reads 190°F. Remove from the oven and cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire cooling rack.