Mix yeast, sugar, coarse salt, oil, and water in a bowl – possibly a mixer.

Add the flour little by little until the dough is smooth and pliable.

Let the dough rise for 30 minutes under shower caps or a cloth.

Grease the sandwich bread pan and its lid generously with butter – this prevents the bread from sticking to the pan.

Place the dough on the table and knead it well.

Roll it up into a tight log/bread.

Then divide the dough into four parts.

Here comes the secret to why toast/sandwich bread doesn't crumble when spread and is compact and delicious:

The 4 parts are each turned 90 degrees Celsius (194 degrees Fahrenheit) and placed in the pan, and the lid is put on.

Let the bread rise for about 30 minutes, and in the meantime, preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with fan assist.

Bake the bread at 250 degrees Celsius (482 degrees Fahrenheit) for 10 minutes, then reduce to 200 degrees Celsius (392 degrees Fahrenheit) and let it bake for another 20 minutes.

When it's done, the lid should be removed immediately, and the bread should be taken out of the pan. This keeps the crust crispy. If it stays in the pan too long without being removed, the heat will create condensation, and the crust will become soft.

The bread tastes fantastic and has an even crust all around. It remains juicy and delicious the next day.