Amish White Bread



2 cups warm water (about 110°F or 45°C)

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 (more may be needed)


Yeast Activation: In a large bowl, dissolve your sugar in the warm water, then stir in the yeast. Let this mixture sit for about 10 minutes until it turns frothy.

Mixing the Dough: To the yeast mixture, add salt, oil, and half of the flour. Mix thoroughly. Gradually add the remaining flour, stirring until the dough pulls away from the sides of the bowl.

Kneading Time: Place the dough on a floured surface and knead for at least 7 minutes, or until the texture becomes smooth and elastic.

First Rise: Transfer the dough to a large, oiled bowl, ensuring the dough is also lightly coated with oil. Cover it with a damp cloth and let it rise in a warm area for about 1 hour, or until it has doubled in volume.

Shaping: Punch down the risen dough, then turn it onto a floured surface. Divide the dough in half, shaping each half into a loaf. Place the loaves into two greased 9x5-inch loaf pans.

Second Rise: Let the loaves rise again, covered, for about 30 minutes, or until they've expanded to nearly the top of the pans.

Baking: Preheat your oven to 350°F (175°C). Once heated, bake the loaves for 30-40 minutes, or until their tops turn golden brown and they emit a hollow sound when tapped.

Cooling: Once baked, remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.