Add water, yeast and sugar to the bowl of a stand mixer or large mixing bowl and combine using the dough hook or a whisk. Allow to sit for 5 minutes for the yeast to activate.
Add the remaining ingredients and knead for 7 minutes on the lowest speed of your mixer, or for 10 minutes by hand until the dough is smooth and elastic and bounces back when you press it lightly.
Cover with a clean tea towel and put in a warm place to rise until doubled in size (about 1 hour)
Grease a 20cm (8 inch) round cake tin with cooking spray (or use a baking tray lined with baking paper) Gently punch the dough down and shape into a round loaf approximately 15cm in diameter. Place in the cake tin or on the tray and using a sharp knife, make a criss cross pattern on top of the loaf. Cover with lightly greased glad wrap and put in a warm place to rise until doubled in size (about 40 minutes)
Heat the oven to 200°C. Once the bread has risen, remove the gladwrap, sprinkle the top with flour and bake for 30-35 minutes until the loaf is golden brown and sounds hollow when you tap the bottom of the loaf.
Turn the loaf out onto a cooling rack and allow to cool before slicing and serving or before slicing off the top and turning it into a filled cob loaf!