Amish White Bread

2 cups warm water (not hot or it will kill the yeast)

2/3 cup white sugar

1 1/2 Tbl yeast

1 1/2 tsp salt

1/4 cup vegetable oil

6 cups bread flour

melted butter to brush over while baking

1) Place sugar and water in bowl.

2) Sprinkle with yeast.  Let dissolve and work 5-15 minutes.  The yeast should start to act, forming little bubbly areas in the water.  This is to check to make sure the yeast is active and not too old.

3) Add oil, half the flour, and then the salt.  Don't add the salt first, because it inhibits the action of the yeast. Mix well in electric mixer.

4) Add remaining flour.  Change to dough hook and mix until it is pulling away from the sides.

5) Pull out onto lightly floured surface and knead shortly.

6) Place in greased bowl, flipping to coat both sides.

7) Top with warm, damp tea towel

8) Set aside in a draft-free area and let rise until doubled in size (1 hour)

9) Remove cover and punch down.

10) Lay out on lightly floured surface and cut in half.

11) Flatten one half into rectangle and jelly-roll (roll the long side, not the short side) into a loaf shape.  

12) Pinch ends together and place in greased 9x5 loaf pan

13) Repeat with other

14) Cover and let rise till doubled in size, 30-50 minutes.  

15) Preheat oven to 350 degrees.  Bake 25 - 30 minutes

16) Pull out and brush with butter

17) Let rest 10 minutes before removing from pans to cooling rack