Stir all these ingredients together to dissolve yeast and sugar and to get the yeast starting to act. Let sit at room temperature for at least 20 minutes, preferably overnight.
Knead dough for about 10 minutes, until dough can be pulled without tearing apart. Cover dough with clean towel. Let sit and double in size, about 1 to 2 hours. Then shape dough into loaves and place in pans. Slash the tops with a sharp knife or razor blade. Let sit and rise again until double in size. Bake for 45-50 minutes in a 350 degree Big Green Egg.
Remove and cool. Makes 2 loaves.
Notes: I form the loaves into balls, and put each in an 8-inch round pan (makes handling them easier)
You can vary this by replacing one-half of the 2 to 3 cups flour with rye flour, oat flour, etc. Corn flour (not corn meal) makes another delicious variation. More than one-half cup doesn't let the wheat glutens form enough for a good rise.