Place the flour, yeast and salt into a large bowl and mix together with your hands. Combine 163ml warm water with the oil and stir into the dry ingredients to make a soft dough.
Turn the dough out onto a lightly floured surface and knead for 5 minutes, until the dough is firm and smooth.
Oil and flour a bread loaf tin and put the dough inside, pressing it down evenly. Place a damp cloth over the top and leave aside to rise for 1 hour, until the dough has almost doubled in size.
Heat your oven to 200C, or 180C for ovens with a fan. Make several slashes across the top of the loaf with a
sharp knife and bake for 30 to 35 minutes until the loaf has risen and is crisp and golden.
Take the bread out of the tin and place it onto a cooling rack. Tap the base of the bread, it should sound hollow, which will tell you it is cooked. Leave to cool before serving.