In a large bowl, combine warm water and sugar. Sprinkle the dry active yeast over the top and let it sit for about 5–10 minutes, or until the mixture becomes frothy.

Add salt and olive oil to the yeast mixture.

Gradually add flour, one cup at a time, mixing until a dough forms.

Knead the dough on a floured surface for about 8–10 minutes, or until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Punch down the dough to release air bubbles.

Shape the dough into a loaf and place it into a greased 9×5-inch loaf pan.

Cover and let it rise for an additional 30–45 minutes, or until it has risen just above the top of the pan.

Preheat the oven to 350°F (175°C).

Bake for 30–35 minutes, or until the bread sounds hollow when tapped on the bottom.

Remove from the oven and let it cool on a wire rack before slicing.