Amber's Kitchen Bread

This bread is AMAZINGLY delicious and I even made it and it turned out...so in other words it's a fool proof recipe. (It is from @amberskitchen)

INGREDIENTS:
3/4 cup cane sugar (can sub for coconut sugar)
3 cups warm water (baby bottle temperature)
1 1/2 Tablespoon active dry yeast (not instant)
1/3 cup coconut oil, melted (can sub for vegetable oil)
1 egg, beaten
1 Tablespoon salt
7 1/2 to 8 1/2 cups bread flour (can sub for kamut flour, in which case decrease the amount of flour to about 7 cups)


DIRECTIONS:
1. Combine sugar, warm water, and yeast in a large mixing bowl (or Bosch)
2. Let stand for 10 minutes while the yeast proofs and dissolves.
3. Combine oil, egg, and salt into yeast mixture. Mix to combine.
4. Add flour, one cup at a time, mixing well and kneading well in between. Don't add all the flour at once, especially towards the end. You don't want dough too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
5. Knead for 5 minutes by hand or 2-3 minutes in a mixer.
6. Cover dough with a clean dish towel and allow it to rise until doubled, about 45 minutes. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 minutes. Then separate dough into 3 equal sections and with a rolling pin, roll into sections approximately 5 inches by 12 inches. With each section, roll it from bottom to top and put seam side down into a greased 4x8 inch loaf pan. Cover with a clean kitchen towel and let rise 30 minutes.
7. Bake at 380 degrees for 24 minutes or when tops are golden brown. Take out of loaf pans, let cool on a wires rack for at least 30 minutes before slicing.