Start out by measuring your warm water and pour it into the bottom of your bread machine pan.

Add in the oil, salt, and sugar.

Measure the flour and pour that into a heap on top. With the bottom of your measuring cup, make a small indentation (sometimes called a yeast crater) in the top of the flour and put the yeast into the indentation.

Choose the dough cycle on your bread machine and press start.

Watch as the cycle begins to ensure all the flour pulls from the outside and a ball of dough forms in the center as the kneading blade pushes the ingredients around. The dough should seem somewhat smooth, but slightly sticky to the touch. **If the dough is too sticky, add a little bit more flour.

Once the dough cycle is complete, let dough rise in bread machine pan until dough has doubled in size.

Punch down dough and remove bread machine pan from machine.

Grease a bread loaf pan.

Remove dough from bread machine pan and form bread loaf by tucking the edges beneath the loaf and pinching the seams together. Place formed loaf in greased baking pan with seam side down. Cover with a towel and let it rise until close to double in size again (usually takes 30 - 40 minutes depending on the temperature of your home).

When dough has risen for 2nd time, preheat oven to 350 degrees Fahrenheit.

Bake loaf for 25-30 minutes until bread is golden brown on top. You will know when it's done if you gently tap the top and it sounds hollow.

Let baked bread cool in pan for 10 minutes. If necessary, carefully loosen edges of bread from sides of pan using a butter knife. Dump bread out on to a cooling rack. Flip bread so it is upright. (Be careful. If pan is still too hot to touch - use oven mitts.)

Let bread cool completely before slicing with a serrated knife. Enjoy!