In a measuring cup, combine the sugar and yeast with 1 cup of warm 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 ingredients.
Sprinkle 1 to 2 tablespoons of flour on the work surface and knead the dough for a few minutes, or until smooth and elastic.
Store the dough in a resealable plastic bag that has been sprayed with olive oil, making sure the dough is completely covered by the oil. Store the dough in the refrigerator overnight.
WHEN READY* to bake the bread, remove the dough from the refrigerator. Leave the dough in the plastic zipper bag, and let it come to room temperature (about an hour). *It can remain in the refrigerator for several days.
Prepare a loaf pan with non-stick spray.
Sprinkle 1-2 tablespoons of flour on your work surface, remove the dough from the bag and knead and fold the dough for about 1 minute.
Form the dough into a log that will fit into the prepared pan. Cover the mold with the plastic bag and let it rise until it has doubled in size (about 2 hours).
Meanwhile, preheat the oven to 350°F.
Once the dough has risen, remove the plastic cover and cut 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. Allow to cool completely before slicing.
RECIPE NOTES.
If using Rapid Rise, add the yeast to the DRY ingredients, then slowly incorporate the wet ingredients into the dry ingredients. Follow the rest of the instructions starting at number 4.