In a large mixing bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5–10 minutes until foamy.

Add the vegetable oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined.

Gradually add the remaining flour, one cup at a time, mixing until a dough forms. Lightly flour your work surface and knead the dough for about 6–8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a towel, and leave it in a warm place to rise for about 1 hour, or until it has doubled in size.

Punch down the risen dough and turn it onto a lightly floured surface. Shape it into a loaf and place it in a greased loaf pan.

Cover the dough again with a towel and let it rise for an additional 30 minutes.

While the dough is rising, preheat your oven to 350°F (175°C).

Once the second rise is complete, bake the bread for 30–35 minutes, or until golden brown and the bread sounds hollow when tapped.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.