2 (.25 ounce) packages active dry yeast
3 tablespoons vegan cane sugar
2 1/2 cups warm water (between 37.2°C and 43.3°C [99°F and 110°F])
3 tablespoons olive oil
1 tablespoon salt
6 1/2 cups bread flour
1. In a large bowl, dissolve sugar in warm water then add yeast. Stir in olive oil, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly oiled and floured 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.