Activate and mix:
In a large bowl, mix the flour, yeast, salt, and sugar. Add the warm water and oil. Stir until a shaggy dough forms.

Knead the dough:
Transfer the dough to a floured surface. Knead for 8–10 minutes until smooth and elastic. Add a little more flour if the dough is sticky.

First rise:
Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size.

Shape the loaf:
Punch down the dough and shape it into a loaf. Place it into a greased loaf tin or shape freeform on a baking sheet.

Second rise:
Cover and let rise again for 30 minutes until puffed up.

Bake the bread:
Preheat the oven to 180°C (350°F). Bake the bread for 30–35 minutes, or until golden brown and it sounds hollow when tapped underneath.

Cool and slice:
Allow the bread to cool on a wire rack before slicing. Serve fresh with butter, jam, or as sandwich bread.