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.