In a large bowl, dissolve the sugar in the warm water. Then add the yeast and stir it in, and leave for five or ten minutes until the yeast looks thick and foamy.
Add salt and oil to the mixture, and stir in. Then, begin adding in the flour in intervals, mixing it in as you do.
Now, as the dough comes together, transfer it to a well floured worktop and begin kneading for at least ten minutes, or if you're using a stand mixer with a dough hook, add a little extra flour and set it away. You will know the dough has been kneaded well enough when it begins to feel stretchy and you can see through it a little as you stretch it, rather than it just breaking or looking flaky. Be careful when using a machine dough hook, as it is very easy to overwork due to the speed of the machine, so it is not likely to need as long to knead using this method.
Once you are done kneading, add a little oil to a large bowl and transfer your dough to the bowl, coating it in the oil. Now, cover your bowl with a towel or even cling film, and leave to prove for one hour until it has significantly doubled in size. For best results, leave it in a warm setting.
Now that your dough has doubled, knock it back down to size with a little more kneading. Next, lightly oil your loaf tin, shape your dough to fit and transfer your dough to the tin. Cover your loaf tin and allow it to rise for approximately 30 minutes, until the dough has risen again and fills the tin. Uncover.
Preheat the oven to 180 C / 160 C fan / Gas 4.
Bake in the preheated oven for 30 minutes on the middle shelf (make sure there are no shelves too closely above!). Remove from the oven and allow to cool for 10 minutes. (Whilst the bread is still warm from the oven, it will continue to cook so it needs to be left for best results.)