In a large bowl, whisk together 300 g warm water (about 109 ºF), 12 g sugar, and 7 g active dry yeast. Let sit until foamy on top, about 5-10 minutes. If it doesn't foam, the yeast is dead — start over with fresh yeast.
Add 500 g bread flour (or all-purpose), 9 g fine salt, and 25 g neutral oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
Turn out onto a lightly floured surface and knead for 8 minutes, until smooth and elastic. It should spring back slowly when poked. Add a little flour if sticky, a splash of water if dry.
Lightly oil the bowl, return the dough, cover with a damp towel, and let rise in a warm spot until doubled, about 1 hour.
Punch down. Shape into a log and place seam-side down in an oiled 23x13 cm loaf pan.
Cover loosely and let rise until the dough crowns about 2.5 cm above the pan rim, 35 minutes. Near the end of this rise, preheat the oven to 374 ºF.
Bake for 30-35 minutes, until deeply golden and the loaf sounds hollow when tapped on the bottom. Internal temperature should read 194–199 ºF.
Turn out onto a wire rack and cool for at least 30 minutes before slicing — cutting too early gives you gummy bread.
Bread flour gives a chewier crumb; all-purpose works fine and yields a softer loaf.
For a slightly richer result, swap the water for unsweetened soy milk or unsweetened oat milk and warm it gently first.
Keeps for 2-3 days at room temperature in a bag, or slice and freeze for longer storage.