In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add warm water and oil to flour mixture. Using a paddle attachment, beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough has doubled in size, about 45-60 minutes.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Start with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching, about 30-45 minutes.
Preheat oven to 375°F.
Bake for 30-40 minutes until crust is a golden brown. Remove from pan; cool on wire rack before slicing.