Combine yeast, sugar, 1/2 cup of the water and 4 level tablespoons of the flour in a bowl. Cover then stand until covered with bubbles, about 30 minutes.
Add oil and salt to remainder of water, stir into the sponge then mix this into the flour to form a dough. Knead for 5 minutes, using as little flour as possible, wrap dish in tea towel and blanket and stand until it doubles in size, about 1 1/2 hours.
Knock down, then cut into two and lightly knead each loaf until elastic. Roll to length of the tin, place in warm oiled tin, cover with tea towels and stand to rise about half the size again.
Preheat oven to 220 degrees C. Bake in preheated oven for 1 hour.