Put sifted flour, salt and yeast into a mixing bowl. Make a well in the centre. Add the water to the oil, stir and pour into the flour.
Mix well and knead the resultant dough for 10 to 15 minutes until it turns smooth and elastic. At this stage, the dough should not be sticky.
Grease a loaf pan. Shape dough into a long rectangular piece that would fit into the loaf pan. Carefully place dough in the pan.
To make the dough rise, put the pan into a plastic bag. Tie up and set aside to proof for about one hour or until dough doubles in size.
Brush the surface of the loaf with beaten egg and bake in a preheated oven at 220 ºC for 30 to 40 minutes or until loaf turns golden and the base of the pan sounds hollow when tapped. Cool the bread on a wire rack.