Rub some oil around the inside of 1kg/2lb bread tin.
Put the flour, yeast and sugar into a large bowl and blend them together.
Pour in the water and stir until everything looks craggy and lumpy, then stir in the salt.
Stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
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.
Knead the dough for another 100 presses.
Shape the dough and put it into the prepared tin.
Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.
Pre-heat the oven.
Remove the mixing 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.