In a mixing bowl, dissolve 1 tablespoon of sugar in 1 cup of warm water (about 110°F/43°C). Sprinkle 2 teaspoons of quick rise yeast over the surface and gently stir. Let sit for 5-10 minutes until frothy.

Add 1 cup of sourdough discard, 3 cups of bread flour, 4 tablespoons of softened butter, and 1 teaspoon of salt. Mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place kneaded dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, approximately 1 to 2 hours.

Punch down the risen dough and shape it into a loaf. Place seam side down in a greased loaf pan.

Cover the loaf and let it rise again until it peaks above the edges, about 30 to 60 minutes.

Preheat oven to 375°F (190°C) and bake for 30 to 35 minutes until golden brown and sounds hollow when tapped.

Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.