In the bowl of an electric stand mixer fitted with the dough hook, combine the water, sugar, and yeast. Allow the yeast mixture to activate for about 3-5 minutes. It should be bubbly and foamy before moving to the next step (if using instant yeast instead of dry active yeast, you do not need to wait)
Add the salt, oil and a small amount of the flour to the bowl and mix. Gradually add in the rest of the flour. The dough should clear the sides of the bowl and form a soft ball. Knead for 2-3 minutes until the dough is smooth. (if you do not have a dough hook, you can knead the dough for about 3-5 minutes on a counter until smooth).
Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel. Let the dough rise in a warm place until doubled (about an hour).
Turn the dough onto a lightly greased surface. Pat or roll into a thick rectangle (about 9x13). Roll the dough up starting from the long edge and pinch to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Cut several diagonal slashes in the top of the bread.
Cover with a clean kitchen town, and let the loaf rise until noticeably puffy and nearly doubled in size (about an hour).
Preheat the oven to 375 degrees F. Bake in middle position of oven for 25-30 minutes until golden and baked through.
