You will want to double or triple this recipe so you can have freshly baked bread every day!
In a measuring cup, combine the sugar and yeast to 1 cup of lukewarm water, stirring until combined. Set aside.
In a medium bowl, mix together the flour and salt.
Pour the yeast mixture into the bowl and combine all the ingredients.
Sprinkle 1-2 tablespoons of flour onto your work surface and knead the dough for a few minutes, or until smooth and elastic.
Store the dough in a sealable plastic bag that has been drizzled in olive oil, making sure the dough is completely covered in the oil. Keep the dough in the refrigerator overnight.
WHEN YOU ARE READY* to bake the bread, remove the dough from the refrigerator. Leave the dough in the plastic zipped bag,and let it come to room temperature (about an hour). *This can sit in your fridge for SEVERAL days!!
Prepare a loaf pan with nonstick spray.
Sprinkle 1-2 tablespoons of flour on your work surface, take the dough out of the bag, and knead and fold the dough for about 1 minute.
Form a log with the dough that will fit in your prepared loaf pan. Cover the pan with the plastic bag and let it rise until is has at least doubled in size (about 2 hours).
Meanwhile, preheat the oven to 350°F.
After the dough has risen, remove the plastic covering and slash the top of the dough with a sharp knife.
Bake for 35-40 minutes at 350°F, or until the internal temperature is 190-210°F. Let it cool completely before slicing.
If you are using Rapid Rise add the yeast to the DRY ingredients, then slowly incorporate the wet ingredients to the dry. Follow the rest of the directions from #4 on.