Dissolve yeast and sugar in warm water in a large bowl, let stand for 5 minutes.

Add 2 cups flour and next 5 ingredients; stir well.

Stir in 3 cups flour to form a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Divide dough in half; roll each portion onto a 14X8-inch rectangle. Roll up halves, starting at short ends, pressing firmly to eliminate air pockets; pinch edges to seal. Place each roll, seam side down, in a 9X5X3-inch loafpan, coated with cooking spray.

Cover, let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.

Uncover; bake at 350 degrees for 30 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks. Yield: 2 loaves, 18 servings each.