Dissolve yeast and sugar in 1/2 cup warm water. Let stand until foamy, about five minutes.
Combine yeast mixture with oil, salt, vital wheat gluten, and one cup of flour in a mixer equipped with dough hooks.
Gradually stir in the rest of the flour and remaining water. Scrape remaining flour from the edge of the mixing bowl to make sure it combines fully. The dough should be soft and slightly sticky when blended.
Remove dough from mixing bowl, spray bowl with cooking spray, and return to bowl.
Cover bowl with plastic wrap and place in a warm place until it doubles in size, about one hour.
Divide dough into four pieces, and shape them into an oblong (submarine sandwich-shape).
Spray two large baking sheets with cooking spray, and arrange dough so there's plenty of room between them. Reshape the dough to retain shape, since the softness will cause it to flatten out somewhat.
Cover the loaves and allow to rise for about an hour.
Preheat oven to 350 degrees F.
Reshape dough again in the pan as needed to retain desired shape. Cook for 16 minutes, or until the top of the loaves are golden brown.
Remove bread from the baking sheets and place on cooling racks.