Non-Scrolling Recipe: Amish White Bread

I haven't shared a recipe in a while, so here's one you'll enjoy (and you don't have to scroll through page after page to get to it!)

This is a great, simple recipe that almost always turns out perfectly. Rosalie makes it frequently and it's a family favorite. Great toasted or just with butter hot out of the oven.

Amish White Bread

2 Cups Warm Water (110 Degrees)

2/3 Cup 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. 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 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 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees for 30 minutes.