Warm the water so it is a little more than body temp (so it feels warm but not hot). Add the sugar and yeast and stir or whisk until dissolved. Leave for 10 to 15 minutes somewhere warm until the top looks foamy.
Put the flour, salt and oil into mixing bowl then add the water mix. Mix until all combined, then knead for at least 10 minutes.
Put a decent dash of oil into a clean bowl, then drop the dough mixture into it and cover with cling film or a tea towel and place somewhere warm (windowsill in direct sunlight, in front of fire, etc.) for an hour until doubled in size.
Tip out onto floured work top and knead gently again to knock it back a little, then place it into a large loaf tin and leave for 30 minutes. Dust the top with a little flour.
Preheat the oven to 160 C / Gas 2/3 to 180 C / Gas 4.
Bake in the preheated oven for about 30 minutes until golden brown and a hollow sound can be heard when the base is tapped. Transfer to a cooling rack and allow to cool completely before cutting. Enjoy with butter.
If you don't have a tin then you can just put it onto a flat sheet, but it may (will) spread.