Place the flour, sugar, yeast and salt into a large bowl and give it a stir to combine.
Using one hand to mix and the other to pour, slowly add 250ml of the water and all of the oil. If the dough looks a little dry, add the small amounts of the remaining water until the dough comes together.
Knead the dough for 8-10 minutes until it’s soft and elastic.
Place the dough into an oiled bowl, cover with plastic wrap or a damp tea towel and leave in a warm place to rise for about 1 hour (until doubled in size).
Lightly grease a medium sized loaf tin (approx. 11cm x 21cm x 7cm).
Punch the dough down and knead a further 3 minutes. Remove the dough and place it evenly into the tin. Put the tin into two clean plastic bags so that it is covered and has space at the top to rise, and place in a warm place for 45 minutes or until risen to the top of the tin.
Preheat the oven to 180C.
Cut small slashers into the bread with a sharp knife and dust with extra flour. Bake 20 – 30 minutes or until golden brown and hollow sounding when lightly tapped.
Turn bread out onto a cooling rack and allow to cool.