Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes, or until the yeast becomes foamy and active. This is called proofing the yeast and ensures it's alive and ready to leaven the dough.

Mix the Dough: Add the vegetable oil to the foamy yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough will be slightly sticky at first, but continue kneading until it becomes smooth, elastic, and bounces back when gently pressed.

First Rise: Place the kneaded dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

Shape and Second Rise: Punch down the risen dough and transfer it to a lightly floured surface. Briefly knead the dough to shape it into a round loaf. Place the shaped dough on a baking sheet lined with parchment paper. Cover it loosely again and let it rise for another 30-45 minutes.

Bake: Preheat your oven to 200°C (390°F). Before baking, you can score the top of the loaf with a sharp knife to create a rustic look and allow steam to escape during baking. Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches around 98°C (208°F).

Cool and Enjoy: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.