Combine the wet ingredients in a stand mixer with a paddle mixer, saving the yeast for last. Beat for a minute or two on low to medium speed until combined.
Add the dry ingredients and mix on low speed with the paddle mixer. Let the dough rest for five minutes, then scrape the bowl and the paddle mixer. Switch to the dough hook, and mix for another 15 minutes.
Turn dough out onto a lightly floured countertop and knead a few times, then roll it into a ball. Lightly coat mixing bowl with oil, return dough to the bowl, and turn it once to coat it with oil. Let it rest in a proving oven or warm countertop for about an hour, until doubled in size.
Lightly oil two loaf pans. Turn dough out onto a lightly floured countertop, knead a few times, then divide it in two equal parts. Shape into loaves by stretching and gently pressing it into a rectangular shape as wide as your loaf pans. Roll the rectangle tightly, then place it in the prepared pans. Let them rise in a proving oven or counter for another hour. Leave your oven time to preheat to 350°F before your rising time is over.
Bake the loaves for 45-60 minutes, rotating halfway through. The loaves should be lightly golden, hollow-sounding, and the temperature should read over 190°F.
Let the loaves cool 5-10 minutes in the pans, then turn them out onto a cooling rack. Wait to slice until they are completely cool.