Combine 1/2 cup of warm water, the yeast and 1/2 tsp sugar. Let the mixture sit for 5-10 minutes until nice and bubbly.
Add the bubbly yeast and all other ingredients (2 cups of water, remaining sugar, oil, salt and flour) to the bowl of a stand mixer. Using the dough hook, combine the ingredients. Once 'dough' has formed, turn the mixer's speed up a little and let the mixer knead for 5 minutes.
The dough will stick to the sides of the bowl a little but you should be able to roll the dough into a small ball in your hands easily without it sticking.
Pour 1 Tbsp of oil into the instant pot. Place the dough into the Instant Pot and push the yogurt button, adjust it to the normal setting. Roll the dough in oil so it will not stick.
The dough will now rise for 40 minutes. Every 10 minutes you will want to come back and 'knead' the dough a few times. Cover with a lid while you are not 'kneading'. So at 10 minutes, 20 minutes and 30 minutes you will 'knead' the dough. At 40 minutes you will dump the dough out onto a floured surface
Divide the dough into the amount of loaves you'd like. Use a rolling pin and roll the dough into a large rectangle. Shape the dough by starting at the long rolling and pinching the dough until you have achieved the desired shape. Score the top of the dough with a knife. You may do an egg white wash at this point if desired.
Set the oven to 425°. Let the dough rise until double while the oven is preheating.
Bake at 425° for 10 minutes. Without taking the bread out, turn the oven down to 375° and bake for an additional 20 minutes.