1 c. warm water (105 to 115 degrees)
1/2 tsp. sugar
1 pkg. active dry yeast
1 c. all-purpose flour

Measure 1 cup warm water and 1/2 teaspoon sugar into large mixing bowl. Sprinkle yeast on top. Let stand until the yeast is dissolved and bubbles slightly, about 10 minutes. Stir in 1 cup flour and beat until smooth, about 1 minute. Cover with plastic wrap and a folded towel. Store in warm draft-free place at least 24 hours and no longer than 60 hours. (It will appear flat and quiet.)

IMPORTANT: Use candy thermometer to assure proper temperature, 105 to 115 degrees. Can use with coffee bread in place of 2 packages of dry yeast.