In a stand mixer bowl fitted with a paddle attachment, combine 3 1/2 cups flour, yeast, and salt; mix well. Add warm water, oil and molasses to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 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 turnto grease top. Cover; let rise until indentation remains after poking doughwith finger down to second knuckle, about an hour.
Grease two 8½x4½ -inch loaf pans.
Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide into 2 equal parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in prepared pans. Cover; let rise in warm place until indentation remains after touching.
Preheat oven to 375°F.
Bake for 30 to 40 minutes. Remove from pans; cool.