In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.

In a separate bowl, whisk together the flour and salt.

Gradually add the flour mixture to the yeast mixture, mixing until a soft dough forms.

Turn the dough out onto a floured surface. Knead for about 8-10 minutes until it’s smooth and elastic.

Shape the dough into a ball and place it in a greased bowl, covering it with a clean towel. Let it rise in a warm area for about 1 hour, or until doubled in size.

Once risen, punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan.

Cover the pan and let the dough rise again for about 30 minutes until it rises just above the edge of the pan.

Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.