Warm the water to about 105–115°F and stir in the sugar until dissolved. Sprinkle the active dry yeast over the top and let it sit for 8–10 minutes until foamy.

Stir in the salt and vegetable oil until combined.

Add most of the flour, then mix with a wooden spoon or your hands until a soft dough forms. Add remaining flour a little at a time only if the dough is too sticky.

Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly elastic.

Place the dough in a greased bowl, turning once to coat the surface. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.

Punch down the dough to deflate, shape it into a loaf, and place it into a greased 9x5-inch bread pan.

Cover and let rise again for about 30 minutes, until puffy and nearly doubled.

Preheat the oven to 350°F (175°C). If using, brush the top with a beaten egg for shine.

Bake for 30–35 minutes until golden brown and the loaf sounds hollow when tapped — or measures 190–200°F internal temperature.

Remove from the pan and cool on a rack before slicing to set the crumb.