Dissolve the sugar in 1 cup warm water and add the yeast. Keep for about 5 minutes till the yeast froths.

Mix the flour and salt together. Add the yeast mixture, oil and enough water to make a soft and pliable dough. I do this in the food processor and then do a final kneading by hand. Place the dough in an oiled bowl, cover and allow to double in volume, about 1 1/2 to 2 hours.

Now deflate the risen dough and gently shape into a round. Using a sharp knife slash the top of the round about 1/2" deep or cut a cross. Dust the top of the bread with flour. Allow to rise till almost double, for about an hour.

Bake at 200C(400F) for about 30 minutes. If tapped on the top the bread will sound hollow, once it is done. Cool on a rack. This is a nice crusty bread with a soft interior and goes wonderfully with hot soup.