In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
Let the mixture stand until bubbles form on the surface. About 5 min.
Stir the oil and flour blend into the yeast mixture.
Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes.
DO NOT knead this dough. It will be very sticky, like thick pancake batter.
Grease a silicon spatula and empty the batter into a greased 10" x 5" loaf pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the loaf pan.
Cover and let rise in a warm place until just about doubled, about 15-25 minutes. (SEE TIP BELOW – I like an empty microwave)
Dough should rise to about a ½” above the pan’s top edge.
Bake at 375° until golden brown and bread sounds hollow when tapped, 60 minutes.
Remove from pan to cool on wire rack.