Dissolve yeast in sugar water:

In a large bowl, combine 2 tablespoons white sugar with 1 cup warm water (110°F (45°C)) until dissolved. Sprinkle 1 package active dry yeast over the surface and let sit for about 10 minutes, until foamy.

Knead dough until elastic:

Add 1/4 cup vegetable oil and 1 teaspoon salt to the yeast mixture and stir. Gradually incorporate 3 cups all-purpose flour one cup at a time, mixing thoroughly after each addition. Once the dough comes together, transfer to a lightly floured surface and knead for about 8 minutes until smooth and elastic.

Let dough rise until doubled:

Lightly oil a large bowl, place the dough inside, and turn to coat evenly. Cover with a damp cloth and let rise in a warm environment until doubled in size, about 1 hour.

Shape loaf and second rise:

Punch down the dough and turn out onto a lightly floured surface. Form into a loaf and place into a greased 9x5 inch loaf pan. Cover with a damp cloth and let rise again until doubled, about 30 minutes.

Bake until golden brown:

Preheat the oven to 375°F (190°C). Bake the loaf for about 30 minutes, until the top is golden brown and tapping the loaf produces a hollow sound.