Amish White Bread

I've been making this bread as the mainstay for several years, now. It turns out delicious every time; unless, of course, you forget the salt. Worse yet, using expired yeast yields less-then-desirable results. However, it's a great recipe and better bread.

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C) I use hot tap water.
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast   I use just under this amount.
• 1 1/2 teaspoons salt   I use 1 teaspoon.
• 1/4 cup vegetable oil
• 6 cups bread flour   I use regular flour; sometimes a combo of wheat and white.

Directions

1. 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).
2. Mix salt and oil into the yeast. Mix in flour one cup at a time (I start with two cups, then add one 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.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled (or sprayed) 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.   In my oven, these loaves take about 25 minutes.
5. Brush butter on top, if you want to. Let sit in the pans for about 10 minutes, then turn onto a rack or paper toweling to cool. Of course, one loaf will probably disappear long before it cools!

This recipe makes good dinner rolls, too. After shaping the rolls, let them rise until they're very light. They are best eaten the day they're baked, but are good the next day, too. This is also the recipe I use for pigs-in-a-blanket. I make the dough and immediately roll it out, wrapping it around the hot dog pieces like a crescent roll. Then, I let them rise only one time. They're always a hit.