Put yeast, sugar, salt, and oil in a mixing bowl and add lukewarm water. Stir briefly in the bowl to dissolve yeast, sugar, and salt. Add the flour gradually until the dough is saturated. Knead the dough at medium speed (when I use my Kenwood mixer, I set it to 3-4 in speed) until the dough releases from the sides of the bowl. This takes about 5-10 minutes. The dough should still be slightly sticky. Turn the dough out onto a floured surface and knead briefly with your hands and form the dough into a tight ball. Place the dough in a floured bowl, cover with a shower cap, and let rise for 30 minutes (if you don't have a shower cap, you can use cling film or a tea towel). Thoroughly grease your sandwich mold with butter and set the mold aside. When the dough has risen to about double its size, turn it out onto a lightly floured surface and knead as shown in the video: {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/qCloICgrADE.jpg?itok=CCMniXy2","video_url":"https://youtu.be/qCloICgrADE","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]} When the dough is placed in the sandwich mold (as in the video), put a lid on the mold. The bread should be allowed to rise until it reaches the top of the sandwich mold. Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) convection. When the bread has risen enough, place it in the oven and bake first for 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit) convection. Then reduce the oven temperature to 210 degrees, and bake the bread for another 20 minutes. As soon as the bread is done, turn it out of the mold and let it cool on a wire rack. If the bread is not removed quickly, the heat and condensation will soften the crust. Let it cool for at least 20 minutes before slicing.