Stir the sugar into the water then add the yeast and give that a quick stir. Leave it to sit on the counter for a 8-10 minutes until frothy.
Mix 2 cups of the flour and salt in a heavy duty mixer with the kneading attatchment.
Add the yeast mixture to the flour mixture and mix well, gradually adding flour until it comes away from the sides of the mixing bowl.
Turn onto a floured counter and knead it for 5-10 minutes adding flour as neccecary. The dough should be fairly springy but not too sticky.
Place the dough into a greased bowl and turn it once to coat it with a little oil.
Let the dough rise in a warm area with a cloth over it until doubled in size, for about an hour.
Punch down dough and form it into the desired loaf shape. I prefer the baguette. To make a baguette, divide the dough in half, spread each half out into a rectangle then roll it up and slit the top. Place the loaves onto an oiled and cornmealed cookie sheet. Cover the loaves up with a cloth and let them rise for 30 minutes.
Preheat the oven to 400 degrees fahrenheit.
Spray the loaves with a little pam spray and bake it for 15-18 minutes or until the crust is golden brown.
Let it cool on cooling rack before cutting.