Activate the Yeast:

1. In a small bowl, combine warm water (105-115°F) with sugar and yeast. Stir gently and let it sit for 5-10 minutes until frothy, indicating the yeast is active.

Make the Dough:

1. In a large mixing bowl, combine the flour and salt. Pour the yeast mixture into the flour mixture and stir with a wooden spoon until the dough begins to form.

Knead the Dough:

1. Transfer the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. If sticky, add extra flour as needed.

Let It Rise:

1. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm spot for 1-1.5 hours or until doubled in size.

Shape the Loaf:

1. Punch the dough down and turn it out onto a floured surface. Shape into a rustic, oblong loaf. Place on a baking sheet lined with parchment paper.

Second Rise:

1. Cover the loaf and let it rise for 30 minutes. Preheat the oven to 375°F (190°C).

Bake:

1. Slash the top of the loaf with a sharp knife. Bake for 25-30 minutes until golden brown and hollow when tapped on the bottom.

Cool and Serve:

1. Let the bread cool on a wire rack for 15 minutes before slicing.