Using the stand mixer bowl, combine warm water, sugar, and yeast. Let it sit for about 5–10 minutes until the mixture becomes foamy. This step ensures your yeast is alive and ready to work.

If after ten minutes the yeast does not foam you will need to buy new yeast and start over.

Add oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add the remaining flour until a soft dough forms.

You want the dough to be slightly sticky but also smooth.

Turn the dough out onto a floured surface and knead for 8–10 minutes, or until smooth and elastic. (You can also use a stand mixer with a dough hook which is what I did)

Allow the dough to rise for two hours.

After two hours, punch down the dough to release air bubbles. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.

Cover and let rise again for 30–45 minutes, until the dough has risen slightly above the pan

Preheat your oven to 375°F (190°C). Bake the bread for 25–30 minutes, or until golden brown on top and it sounds hollow when tapped on the bottom.

Remove the bread from the pan and let it cool on a wire rack before slicing.