Activate the yeast by adding it to the sugar and water in the bowl of a stand mixer with a dough hook, approximately 10 minutes, until it's frothy.
In a separate large bowl, add flour and salt and mix.
Once the yeast is foamy and activated, add vegetable oil and mix on low with dough hook.
Slowly add flour 1/3 of a cup at a time mixing on low until all is well combined and dough pulls cleanly from the side of the bowl.
Transfer dough to a well oiled large bowl. Cover with plastic wrap and let rise until doubled (approximately 60-90 minutes).
Pre-heat oven to 400 degrees and liberally grease a 9 X 5 loaf pan.
Lightly flour a counter and then shape dough into a large ball.
Add dough to well greased (or parchment paper lined) loaf pan. Gently cover with a linen towel and let it rise again for another 30 minutes.
Once it's risen to fill out the loaf pan, use a very sharp knife or bread lame to score top of dough 3 times. Spritz with a little cold water.
Add to oven and bake for 40 minutes.
After 20 minutes, open oven and spritz the top of loaf again with cold water.
After final 20 minutes, take pan out of oven and take out of pan and cool on side. Let cool for at least 60 minutes before slicing.