Measure 1 cup of clean filtered water into a glass measuring cup. Microwave for 30 seconds. Stir the water with a clean finger to make sure the water is roughly body temperature. A little warmer is fine.
Stir in the sugar until dissolved, and then sprinkle in the yeast. Let it sit for at least 5 minutes. It will develop a foamy head like a freshly poured beer.
Wash up your hands and remove your rings.
Then, mix up your flour and salt. Add in the oil and the yeasty water. Start mixing a little with a spatula until it becomes too sticky and hard to stir. Then start mashing it with your hand. I use one hand to hold the bowl and the other to make sure all the flour gets fully incorporated. Once it has formed a ball, pick it up and turn the sides into the bottom until the top seems to form a tight skin.
Place the ball into an oiled bowl. Microwave a clean tea towel for 30 seconds, and lay it over the top.
Let your bread rise for 2 hours.
Punch it down and turn it out onto a floured counter. Knead it until it passes the "windowpane test" and then form it into a loaf either by tucking and rolling or braiding.
Place the loaf into an oiled loaf pan. Brush with oil. Cover with a warm tea towel, and let it rise for 1 hour.
Preheat the oven to 375° F.
Bake your loaf for 30 minutes.
Turn it out onto a cooling rack to keep it from getting mushy. Cool completely before cutting.
Store in an airtight container or resealable bag. It'll last for a week.