In a large bowl, dissolve the sugar and honey in warm milk, and then stir in yeast.

Allow to proof until yeast resembles a creamy foam, almost like the head of a root beer float.

Mix salt and oil into the yeast.

Mix in flour one cup at a time. Knead the dough with a dough hook until it comes together. Place dough on a floured surface and knead just until soft.

Place dough in a well-oiled bowl and turn dough to coat. Cover the bowl with a damp cloth. Allow the dough to rise until doubled in bulk, which should take about an hour.

After the dough has risen, punch dough down. Knead the dough for a few minutes and divide in half.

Shape the dough into loaves, and place into two well-oiled 9x5-inch loaf pans. Allow the dough to rise once again, for 30 minutes, or until the dough has risen 1 inch above pan.