In a separate bowl, combine 1 cup warm water, sugar and yeast. Let stand until yeast becomes visibly active. In a large mixing bowl, combine yeast mixture with remaining ingredients, except for 4 cups of all-purpose flour. Mix together well and let sit for approximately 30 minutes, until a sponge is formed and doubled in bulk. Mix in enough of the remaining flour to produce a soft, smooth dough and knead for 15 minutes (12 minutes by mechanical dough hook). Separate into 4 loaves, cover and let rise in a warm place until doubled in bulk. Bake for 20 to 25 minutes in a 375° F (190° C) oven.