1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foam indicates your yeast is active and ready to work.

2. Combine Wet Ingredients: Add the sourdough discard, salt, and 2 tablespoons of olive oil to the foamy yeast mixture. Stir well with a wooden spoon or spatula until everything is thoroughly combined.

3. Mix in the Flour: Gradually add the all-purpose flour, one cup at a time, mixing after each addition until a shaggy dough forms. Once all the flour is incorporated, the dough will be sticky.

4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic. It should spring back slightly when gently poked. If the dough is too sticky, add a tiny bit more flour, but be careful not to add too much, as this can make the bread tough.

5. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until it has roughly doubled in size.

6. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a rectangle, then roll it tightly into a log. Pinch the seams closed to create a smooth top.

7. Second Rise (Proofing): Lightly grease a 9×5-inch loaf pan with olive oil. Place the shaped dough seam-side down into the prepared pan. Cover the pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until it has nearly doubled in size and looks puffy.

8. Bake the Bread: Preheat your oven to 375 F (190 C) while the dough is on its second rise. Once the oven is preheated and the dough is ready, remove the cover and bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) with an instant-read thermometer.

9. Cool Completely: Once baked, immediately remove the bread from the loaf pan and place it on a wire rack to cool completely before slicing. Slicing warm bread can make it gummy. Patience is key for the best texture!