Proof the yeast. In a large bowl, combine warm water and sugar, then sprinkle the yeast over the top. Let it stand for 5–10 minutes until foamy. If nothing happens, your yeast may be dead or the water was too hot or too cool.

Bring the dough together. Stir in the oil and salt. Add 3 1/2 cups of flour and mix with a wooden spoon until a shaggy dough forms. Add the remaining flour a little at a time until the dough starts to pull away from the sides of the bowl.

Knead for structure. Turn the dough onto a lightly floured surface and knead for 8–10 minutes. It should become smooth, elastic, and slightly tacky but not sticky. Add small pinches of flour as needed, but avoid overdoing it.

First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel. Let it rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.

Shape the loaf. Gently punch down the dough to release air. Pat it into a rectangle, then roll it up tightly from the short end. Pinch the seam and tuck the ends under to form a smooth loaf.

Second rise. Place the loaf seam-side down into a greased 9x5-inch (23x13 cm) loaf pan. Cover and let rise for 30–45 minutes, until the dough crowns about 1 inch above the rim.

Preheat the oven. While the loaf rises, heat your oven to 375°F (190°C). This ensures steady heat and even baking from the start.

Bake. Bake for 28–35 minutes, until the top is deeply golden and the loaf sounds hollow when tapped. An instant-read thermometer inserted into the center should read 190–195°F (88–90°C).

Finish and cool. Turn the loaf out onto a rack right away to prevent a soggy bottom. Brush the top with melted butter if you like a softer crust. Cool for at least 45 minutes before slicing.