Activate yeast:
In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.

Add wet ingredients:
Stir in oil.

Mix dry ingredients:
In a separate bowl, whisk together flour and salt. Gradually add to the yeast mixture, stirring until a shaggy dough forms.

Knead:
Turn dough onto a floured surface and knead for 8–10 minutes (or 5–6 minutes in a stand mixer with dough hook) until smooth and elastic.

First rise:
Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot until doubled—about 1 hour.

Shape loaf:
Gently deflate dough and shape into a loaf. Place in a greased 9×5″ loaf pan (or shape as a round boule and place on parchment-lined baking sheet).

Second rise:
Cover and let rise again until doubled—approximately 30–45 minutes.

Preheat oven:
Preheat to 375 °F (190 °C) during the second rise.

Bake:
Bake for 25–30 minutes (pan loaf) or 20–25 minutes (free-form boule), until golden brown and the internal temperature reads ~190 °F. The bread should sound hollow when tapped on the bottom.

Cool:
Let cool on a wire rack for at least 20 minutes before slicing. This improves texture and flavor.