Pour warm water into a bowl and add salt.

Add the dry yeast.

Add the sunflower oil.

Gradually add the flour.

Knead the dough for 5 minutes.

Form a ball from the dough and transfer it to a clean, dry bowl sprinkled with a little flour. Cover the bowl with a towel and leave it to rise in a warm place for an hour.

The dough has risen in volume.

Transfer the dough to a table sprinkled with a little flour and knead it a little more. Shape the bread as desired. I chose to make it toast-shaped, but if you want, you can divide and braid it, or you can make it round.

Place the bread on a loaf pan lined with parchment paper and cover with a towel. Let rise for another 20 minutes.

The bread has increased in volume.

Whisk an egg and use a pastry brush to grease the bread.

An important step in baking bread is scoring it with a knife, which helps the bread to open up nicely during baking without cracking from excess gas. This will give us a well-aerated and risen crumb.

Preheat the oven. Place the bread in the oven for 20 minutes at 210°C (410°F), then reduce the temperature to 180°C (350°F) and bake for another 20 minutes. Your delicious, golden-brown bread is ready.

Allow to cool, then cut.