- 2 cups warm water (110 degrees F)
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam (about 10 minutes).
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled/greased bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled/greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F until done (about 30 minutes for metal pans).
Wheat Bread Variation: Replace the 6 cups bread flour with 2 cups wheat flour and about 3 1/2 cups bread flour.
Adapted from: http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx?event8=1&prop24=SR_Thumb&e11=amish%20white%20bread&e8=Quick%20Search&event10=1&soid=sr_results_p1i1
