Introduce yeast with warm water and sugar; mix slightly. Allow to sit for a few minutes, until yeast bubbles.
Mix salt and flours together in large mixing bowl.
Add remaining liquid ingredients, along with yeast mixture, into dry ingredients; mix until well incorporated. If mixture appears dry, add more water. Dough should be very tacky
Knead dough by hand until a soft dough ball forms and is springy to touch, around 10 minutes. If dough remains tacky, sprinkle additional all-purpose flour and continue to knead. As an alternative to hand kneading, can mix both wet and dry ingredients in a Kitchen Aid mixer with a dough hook attachment and knead until proper consistency, around 5 minutes on medium speed.
Once kneaded, allow bread mixture to rest in a warm place, covered to minimize drying. Allow bread to rise two times its size before next step.
Once risen, punch to release Co2 and proceed to next step.
Divide dough evenly to ensure proper yield. Roll each dough with the palm of your hands until you form a fat 10-inch snake. Repeat for second piece. Place dough on pre-greased sheet pan and allow to rise two times.
Once risen, place bread into pre-heated oven (400 degrees) for 10- 15 minutes, until golden brown.
Allow to cool.