In a large bowl, add the warm water. Sprinkle the sugar and yeast into the water. Stir together. Let them sit for about 5 minutes to let the yeast proof, and start to foam (if it doesn't foam, don't use it). 2 1/4 cups warm water, 2 TBS granulated sugar
Stir in the olive oil, and salt. 2 TBS olive oil 2 tsp salt
Stir in 3 cups of the flour and mix until fully incorporated. 5-6 cups all purpose flour
Add in the remaining flour, 1/2 cup at a time, while the mixer is running on low speed. Until the dough starts to form a ball and pull away from the sides.
Turn the dough out of the bowl onto a lightly floured flat surface and knead for about 5 minutes - the dough will be smooth and elastic feeling.
Place the dough into a lightly oil coated bowl and cover loosely with a cloth.
Let the dough rise in a warm place, until doubled in size about 45 to 60 minutes.
Turn the dough onto a greased surface, and punch it down with your hands.
Divide the dough into 2 equal portions.
Working with one section of dough at a time, roll the dough into about a 9x13 rectangle.
Roll each rectangle up, starting with the long end, pressing out any air bubbles.
Pinch the edge of the roll into the bread, and put it at the bottom of the loaf to seal.
Place each roll on the large lined baking sheet, spread them a few inches apart, so they don't touch as they rise again.
Cover the loaves with a towel and let them rise for an additional 30 minutes, until nearly doubled in size again.
Preheat the oven to 400 degrees Fahrenheit.
In the hot oven, place a 2 inch deep pan (cake pan) filled with water on the bottom rack.