1. Dissolve the sugar then the yeast in half a cup of the warm water. Leave in a warm place for 15-20 minutes.

2. Place flour and salt in a large mixing bowl. Add yeast mixture and all but a cupful of water.

3. Bring together into a dough, adding the oil and a little more water if required.

4. Turn dough out on to a lightly floured surface and knead the dough until it becomes smooth and elastic.

5. Return dough to the mixing bowl, cover and leave to rise for 1 hour.

6. Turn dough out and knead again or "knock back".

7. Cut and shape dough into the correct size for your oiled bread tins or place dough pieces on a greased baking sheet.

8. Leave to rise again or "prove" for 25 minutes.

9. Bake in an oven pre-heated to 230C, 450F, Mk 8 for 35-40 minutes.

10. Cooked bread should sound hollow when tapped underneath. Cool on a wire rack.