In a small bowl, combine warm water and sugar. Stir until sugar dissolves.
Sprinkle the active dry yeast over the water and let it sit for 5 to 10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and vegetable oil.
Stir with a wooden spoon or dough hook until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. Add small amounts of flour as needed to prevent sticking, but avoid adding too much.
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour or until doubled in size.
Punch down the risen dough to release air bubbles and shape it into a loaf.
Place the dough into a greased 9×5-inch loaf pan and cover it again. Let it rise for another 30 to 40 minutes until it has risen about 1 inch above the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 25 to 30 minutes until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.