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In a big bowl, mix together warm water and dry yeast. Gently mix and leave it for 5-10 minutes until the yeast is completely dissolved and bubbly.
Put flour and salt into the yeast mixture. Stir with a wooden spoon or your hands until a lumpy dough is created.
Move the dough to a surface with a little flour and work it with your hands for 8-10 minutes until it is soft and stretchy. If the dough is too wet, put in a bit more flour, one spoonful at a time.
Put the dough in a clean bowl with a little oil, cover it with a damp cloth, and let it sit in a warm spot for 1-2 hours until it doubles in size.
Press the dough that has risen to let out any air bubbles. Form the dough into a loaf or the shape you want, then place it on a baking sheet lined with parchment paper or in a greased loaf pan.
Cover the dough with a cloth and let it rise again for 30-45 minutes, or until it has doubled in size.
Heat your oven to 200°C (400°F) before using it. Cook the bread in the oven for 25-30 minutes, or until the crust turns golden brown and the loaf sounds hollow when you tap the bottom.
Take the bread out of the oven and allow it to cool on a metal rack before cutting it.