In a 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.

Place dough in a lightly oiled bowl and turn to grease the top. Cover; let rise until dough has doubled in size, about 45-60 minutes.

Turn dough onto a lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Start with the shorter side, roll up tightly, pressing dough into a roll. Pinch edges and ends to seal. Place in greased 9×5-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.