In a bowl, stir together warm water, yeast and sugar. Let that sit for 5 minutes.
In a mixing bowl, combine flour, oil, dried basil, dried oregano, and salt. Once the yeast mixture has rested for 5 minutes, add it into the flour mixture.
Using the dough hook, mix everything together until all the ingredients are incorporated. The dough should not be sticking into the bowl. If you don’t have a kitchen aid, use your hands and do the kneading technique.
Put a little bit of flour in the counter. Dump the dough in floured surface. Lightly brush the same mixing bowl (or a different one, if you prefer) with a little bit of oil. Return the dough into the greased bowl. Cover with a clean kitchen towel or a saran wrap. Let it rise for 25 minutes.
After resting, punch dough in the middle. Sprinkle flour in a flat surface, dump the dough in there then give it a massage for about 5 minutes. Cut the dough in half. Cut 1/2 into 4 sections.
Roll 'em up in thin sticks. Lay 2 dough sticks side by side on the flat and floured surface.
Pinch the top ends together, then alternately twist the sticks until you reach the end. Pinch the ends together too.
Repeat the process with the 2 remaining dough sticks. Place in a non-stick sheet pan, cover with a saran wrap and let them rest for 20 minutes.
*Second half of dough: Lightly brush a loaf pan with oil. Put the dough in it. Cut a few slits on top. Cover with a saran wrap and let it rest for 20 minutes.
Once the dough have risen for 20 minutes, take the saran wrappers out bake the breads in the oven, 350° for 25 minutes.
