Grease a 2lb / 900g loaf tin, see video for tin dimensions.
Add the flour to a warm bowl, add the salt and yeast and mix in.
Add the water and oil and mix to a slightly sticky dough ball, cover the bowl and set your timer for a least one hour, rise times may vary depending on the temperature of your kitchen.
Turn out the risen dough onto a floured surface and knock the dough back, as shown in the video.
Form the dough into a ball and return it to the bowl, cover and set your time for 30 minutes or until the dough has doubled in size.
Turn out the risen dough onto a floured surface once more and knock it back again.
Form the dough into an oval shape and place it in the greased loaf tin, pressing it down to fill in any gaps in the corners.
Sprinkle a little flour over the top of the dough, cover with a dry, clean, lightweight cloth and set your timer for at least 45 minutes.
When there is only 10 minutes left on the timer preheat your oven to 190°C that’s 375°F or gas mark 5.
Once the dough has risen to about 1½ inches / 4cm above the tin, sprinkle on a little flour and get it into the preheated oven for 30 minutes.
After the 30 minutes remove from the oven and tin and allow the loaf to cool on a wire rack for 30 minutes.