In a small bowl combine the warm water and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5 to 7 minutes until the surface looks foamy and smells yeasty. If nothing happens after 10 minutes, your water was too hot or the yeast is old. Start over with fresh yeast.

In a large bowl whisk together the bread flour and salt. Pour in the yeast mixture and the oil. Stir with a sturdy spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8 to 10 minutes. You want a smooth, slightly tacky dough that springs back slowly when you poke it. If it sticks badly to your hands, add flour one tablespoon at a time, but try to use as little as possible.

Shape the dough into a log roughly the length of your loaf pan by flattening it into a rectangle, folding the long sides in toward the center, and then rolling it up tightly. Pinch the seam closed and place the dough seam-side down in a greased 9x5 inch loaf pan.

Cover the pan tightly with plastic wrap and place it in the refrigerator. Let it rest overnight, or for at least 8 hours and no more than 16 hours. The dough will rise slowly in the cold, roughly doubling in size.

The next morning, take the pan straight out of the refrigerator and set it on the counter. Turn your oven on to 375 degrees F. Do not unwrap the pan yet. Let the dough sit at room temperature for 30 minutes while the oven heats. Those 30 minutes are usually enough to finish the rise.

Remove the plastic wrap. The dough should dome about 1 inch above the rim of the pan. If it has not risen that high yet, give it another 10 to 15 minutes in a warm spot. Bake on the center rack for 33 to 37 minutes. The top should be golden brown and the loaf should sound hollow when you tap the bottom.

For a more reliable check, use an instant-read thermometer inserted into the center of the loaf: 195 to 200 degrees F means it is done. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack and cool for at least 30 minutes before slicing.