Start by pouring warm water into a mixing bowl. Add sugar and yeast. Stir gently and let it sit for five minutes. The mixture will become slightly foamy. This means the yeast is active and ready.

In a large bowl, add bread flour and salt. Mix them gently with a spoon. Combining the dry ingredients first helps distribute the salt evenly through the dough.

Pour the yeast mixture into the flour bowl. Add olive oil or melted butter. Mix with a wooden spoon until a rough dough forms. The dough should feel slightly sticky but manageable.

Transfer the dough to a lightly floured surface. Knead it for about 8–10 minutes. Push the dough forward with your palm, then fold it back. This step builds gluten and creates soft bread.

Place the kneaded dough into a lightly oiled bowl. Cover it with a clean kitchen towel. Let it rest in a warm place for about one hour. The dough should double in size.

Once the dough rises, gently press it down to remove air bubbles. Shape the dough into a smooth loaf. Place it into a greased loaf tin or on a baking tray.

Cover the shaped dough with the towel again. Let it rise for another 30 minutes. This second rise gives the bread a light and fluffy texture.

Preheat your oven to 200°C (400°F). A properly heated oven helps the bread rise quickly during baking. This step creates a beautiful golden crust.

Place the loaf in the oven and bake for 25–30 minutes. The top should turn golden brown. When you tap the bottom of the loaf, it should sound hollow.

Remove the bread from the oven and place it on a cooling rack. Let it cool for at least 20 minutes. This helps the bread set properly before slicing.