Step 1: In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates your yeast is active.
Step 2: Add the salt, oil, and 3 cups of bread flour to the foamy yeast mixture. Mix with a wooden spoon or stand mixer until combined.
Step 3: Gradually add the remaining 3 cups of bread flour, 1 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
Step 4: Knead the dough for 8-10 minutes, or until it is smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for 6-8 minutes.
Step 5: Lightly grease a clean large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
Step 6: Once risen, punch down the dough gently to release the air. Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a loaf. Place each loaf into a lightly greased 9x5-inch loaf pan.
Step 7: Cover the loaf pans loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until nearly doubled in size.
Step 8: Preheat your oven to 350°F (175°C). Bake the loaves for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 9: Remove the bread from the oven and immediately turn the loaves out onto a wire rack. Cool completely before slicing and serving. Enjoy!