Heat the water to 100 degrees Fahrenheit, add the sugar, stir until desolved then add the yeast. Leave until frothy, about 10 minutes at room temperature.

Meanwhile add the flour, wheat gluten and salt to a stand mixer and mix on slow speed for about 2 minutes with the paddle.

When the yeast is ready add the oil and stir until dispersed. With the mixer on slow speed add the water mixture, still using the paddle and continue mixing until dough leaves the bowl clean, about two to three minutes. Turn the mixer off and leave the dough to absorb the water for 20 minutes.

After 20 minutes remove the paddle and replace with dough hook and continue to mix for 10 minutes. After 10 minutes remove dough hook, tip out into lightly oiled bowl, cover with cling film and leave to rise for about an hour or until at least doubled in size.

Tip out onto lightly floured work surface and shape to fit a 2lb loaf tin or a tin of your choice. Cover and leave to rise to about an inch/25mm above the tin. Depending on the temperature of your kitchen this should take anything between 45 minutes and an hour.

Meanwhile heat the oven to 200 degrees centigrade and when all is ready place the loaf in the oven, turn the heat down to 180 and bake for 45 minutes. Remove from the oven, take out of tin and place back in the oven and bake for a further 8 minutes.

Leave to cool on a wire rack before cutting. Cover with butter and enjoy. The loaf is best eaten while still fresh and crusty, but will keep in a suitable tin for two to three days. Also it makes the very best toast.