Put the flour, sugar, salt and yeast in a bowl. Make sure the yeast and salt are on opposite sides of the bowl!
Mix the dry ingredients together.
Add the warm water (make sure this is not from the hot tap, but is a mix of water from your kettle and cold water, should be between 40°c and 50°c, or warm to the touch).
Mix the water into the dry ingredients until you have a dough. It might be a bit sticky, but don't worry.
Turn the dough onto a clean table and knead. Keep kneading until the dough feels warm, soft and not sticky. This might take about 10 mins.
Lightly oil the bowl and place the dough back in. Cover with a tea towel and leave for 2 hours.
When the dough has doubled in size, knock it back and turn out onto the table surface again.
Knead again, but only for a couple of minutes this time. Shape into a sausage, trying to keep a smooth surface on the top. Place into a loaf tin.
Cover and leave for 1 hour.
Heat your oven to 190°c.
When the dough has again doubled in size, slash the top with a serrated knife and put in the oven.
Bake for 25-30 mins. You can take the bread out of the tin with a clean tea towel and tap the bottom. If it sounds hollow, then it's done.
Take your bread out of the oven and out of the tin and leave to cool.
The finished bread keeps well, I keep mine in an old loaf's plastic bag.