Dissolve the yeast with sugar in warm water. Cover and let it rise for ten minutes. In a bowl sent down sifted flour and salt dough. Finally, add the oil. Mess about ten minutes until a smooth and elastic dough. Put it in an oiled bowl and cover. We leave it to rise in a warm place for about 1 hour or until doubled in volume. The risen dough divide into three balls, three of which shape the baguettes. Roll out on floured surface them and do some cross-sectional views on them. Arrange them in a pan, pre littered with baking paper. Cover them and leave them for 15 minutes to rest. Bake in preheated oven at 180 C for about 20 minutes.