Amish White Bread

Instructions:

  1. Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 10 minutes, or until it becomes frothy.
  2. Mix Ingredients: Add the vegetable oil and salt to the yeast mixture. Gradually stir in the flour, starting with 5 cups and adding more as needed until the dough starts to pull away from the sides of the bowl.
  3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 6 to 8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, gradually add more flour as needed.
  4. First Rise: Place the kneaded dough in a greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
  5. Shape the Loaves: Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions. Shape each portion into a loaf and place them in greased 9×5-inch loaf pans.
  6. Second Rise: Cover the loaves with a kitchen towel and let them rise again in a warm place for about 30 to 45 minutes, or until they have doubled in size.
  7. Preheat the Oven: While the loaves are rising, preheat your oven to 350°F (175°C).
  8. Bake: Bake the loaves in the preheated oven for 30 to 35 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
  9. Cool: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.