Put the flour, yeast and sugar into a large bowl and blend them together.
Pour in the water, and when everything looks craggy and lumpy, stir in the salt.
Stir in the oil.
Using your hands gather everything together into a doughy mass.
Knead the dough for 100 presses, in the bowl or on a work surface. Dust lightly with flour if required.
Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
Rub some oil around the inside of a 1kg/2lb loaf tin.
Knead the dough for another 100 presses.
Shape the dough and put it into your prepared tin.
Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
Pre-heat the oven.
Remove the inverted bowl and bake the loaf for 40-45 minutes.
Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
Leave to cool on a wire rack.