Activate the Yeast: In a bowl, combine the warm water and sugar. Sprinkle the dry yeast over the water and stir gently to dissolve. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This step ensures that the yeast is active and ready to work.
Combine Dry Ingredients: In a separate large mixing bowl, combine the flour and salt. Mix well.
Form the Dough: Add the yeast mixture and sunflower oil to the dry ingredients. Stir until the mixture comes together into a dough.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. You can add a bit more flour if the dough is too sticky, but try to use as little as possible to keep the bread light and fluffy.
First Rise: Place the kneaded dough into a lightly oiled bowl and cover it with a clean kitchen towel. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Loaf: Punch down the risen dough and turn it out onto a lightly floured surface. Shape it into a loaf by folding the edges toward the center, then rolling it up tightly. Place the dough into a greased loaf pan.
Second Rise: Cover the loaf with a towel and let it rise again for about 30-45 minutes, or until it has puffed up and nearly doubled in size.
Bake the Bread: Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. You can also check the internal temperature; it should reach about 190°F (88°C).
Cool the Bread: Remove the bread from the pan and let it cool on a wire rack before slicing. Enjoy fresh or toasted with butter, jams, or your favorite spread.
