In the bowl of a standing electric mixer fitted with a dough hook combine the water, sugar, and yeast and stir to combine. Set aside until the yeast mixture is foamy, about 5 to 10 minutes.
Add 7 cups of the bread flour, the dry milk, butter, and salt, and mix on low speed until dough comes together to form a ball, about 2 to 3 minutes. Turn the mixer off and poke the dough. If your finger comes away with some dough on it, it is still too wet, and you need to add some of the remaining flour in 1/4-cup increments and continue to mix until the flour is incorporated and your finger remains dry when you poke the dough again.
Increase speed to medium and mix for 8 minutes, until the dough is smooth and elastic.
Using your fingers, lightly coat a mixing bowl with the vegetable oil.
Transfer the dough to the bowl and turn to coat. Cover the bowl with a damp clean kitchen towel or a piece of plastic wrap and set aside in a warm, draft-free area to rise until the dough has doubled in size, about 1 to 1 1/2 hours.
Punch down the dough with your fist and transfer to a cutting board. Using a sharp serrated knife, cut the dough into two equal portions.
Use your hands to roll or tuck the outer edges of each dough portion underneath, so that the top of the dough is smooth and rounded. Place each ball of dough into a loaf pan and press it into the corners so that the dough is evenly distributed. Cover the pan with plastic wrap and set aside in a warm, draft-free area to rise until the dough has doubled in size, about 30 to 45 minutes.
Position rack in the center of oven and preheat the oven to 400º F.
Place the two loaf pans on a baking sheet and bake in the middle of the oven until bread is golden brown and makes a hollow sound when tapped on the top, about 25 to 30 minutes.
Using oven mitts or pot holders, remove the baking sheet from the oven and remove the loaves from the pans. Transfer the loaves to a wire rack to cool, at least 20 to 30 minutes.
YIELD: 2 loaves, serving 10 to 12 per loaf