Procedure

• In a bowl mix together flour, salt, sugar and yeast.
• Add the oil and water and mix to form a soft and slightly sticky dough.
• Transfer to the counter and dust it with flour.
• Knead for 10 minutes until the dough passes the window pane test. When a small portion of the dough is stretched, it should become a thin film with out breaking. It should be thin enough so that light can pass through it.
• Oil a bowl and place the dough inside.
• Rotate the bowl to coat the dough with oil.
• Cover with cling wrap and set aside for 1 hour to 1 1/4 hours or until the dough is double the size.
• Now transfer the dough back to counter and press it to form a square.
• Roll the dough like a jelly roll.
• Pinch the dough for each roll until you finish rolling the square.
• Pinch ends and place the roll seam side down in a greased loaf pan.
• Cover with cling wrap and set aside for 20-30 minutes or until the dough is almost double in size.
• Preheat oven to 225°C.
• Remove the cling wrap and bake the bread for 30-45 minutes in oven.
• If the bread seems to be browning fas, then place an aluminium foil on top of it to slow the browning.
• Once the bread sounds hollow to tap, remove it from oven and let it rest for 5 minutes on a wire rack.
• Gently use a spatula to release the bread from the sides of the tin.
• Flip it to release the bread from tin.
• Let it cool on wire rack.
• Slice it with a long serrated bread knife only when it is completely cool.
• Enjoy!!