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Add the sugar to the warm water and stir until dissolved, then add the yeast and stir thoroughly. Set aside until activated.
In a large bowl, mix the flour, salt, and Vital wheat gluten.
Once yeast is activated, add it to the flour mixture along with oil. Mix to form a slightly sticky dough ball.
Cover the bowl and let the dough double in size, approximately 30 minutes.
Turn out the risen dough, knock back, and form into a ball. Return to the bowl, cover, and let it rise for another 45 minutes.
Grease a 2lb loaf tin.
Knock back the risen dough, form into a sausage shape, and place in the greased loaf tin. Press gently to fill gaps in corners.
Flour the top of the dough, cover with a cloth, and allow to proof until 4cm / 1½ inches above the tin, about 45 minutes to 1 hour.
Preheat oven to 180°C. Bake the dough for 30 minutes.
Remove from tin, place back in the oven at 210°C for 6-8 minutes.
Allow to cool on a wire rack for 30 minutes before slicing and serving.
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