In the bowl of a stand mixer, add the yeast (14g) and the warm water (454g). Add a pinch of the sugar. Stir to combine.
If using active (not instant) yeast, let sit for ~5-10 minutes until foamy. If using instant (not active) years, proceed to next step.
In a bowl mix together the sugar (132g), flour (720g), and salt (9g).
Add the oil (50g) to the stand mixer.
Using the dough hook, run the mixer on low and add the flour/sugar/salt mixture a cup at a time until all added. Knead on low until all ingredients are combined. Move speed up to medium and knead 10-12 minutes until smooth.
Place in a well-oiled bowl, turn to coat, cover with a damp cloth, and let rise until doubled -- about an hour.
Punch down and pour dough out onto a lightly floured surface. Knead for a few minutes then divide in half. Should be about 700 grams each.
Shape into loaves and place into two well-oiled 9x5" pans -- these are also called 1¼ pound pans for some reason, even though 700 grams is 1.5 pounds.
Let rise about 20 minutes.
Heat oven to 350℉ (175℃)
While the oven is heating the loaves should rise the rest of the way until they're just at the rim.
Optional: Before putting the loaves into the oven dust with white rice flour and slash a couple of times diagonally with a lame.
Bake loaves until golden brown, ~30-35 minutes.
Let cool 5-10 minutes in the pan and then turn out onto a wire rack to cool completely.