In a small bowl, dissolve the sugar in the warm water.
Sprinkle the active dry yeast over the water and let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, combine the flour and salt.
Add the yeast mixture and vegetable oil to the flour mixture.
Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough to release the air and shape it into a loaf.
Place the loaf into a greased 9×5-inch loaf pan.
Cover the pan and let the dough rise again for 30 to 45 minutes until it rises about 1 inch above the rim of the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.