Amish White Bread

I got this recipe off off Allrecipes. It's a pretty easy recipe, which I need easy. It makes two loaves, too many for us so one loaf I am making croûtons for chicken Cesar salad. I served the bread with Roasted chicken and scalloped potatoes. It's a nice tender bread, it has some bite so it's not fluffy. I used less sugar than called for so it wasn't too sweet for us. A great white bread.

• 2 cups warm water (110 degrees F/45 degrees 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

Dissolve the sugar in the water in your mixing bowl. Add the yeast. Stir it a bit.








Let it proof or get foamy. About 10 minutes?
Add your salt and oil to the yeast.






Add flour one cup at a time.









I used it all.










Scrape down the sides of the mixer and let the dough come together.





Now you can use your dough hook to knead the dough or knead on a floured surface. I had some tension to work out, I chose the roul pat.







Knead until smooth.






Place the dough into a oiled bowl and turn once to coat.








Ta-da.








The recipe said cover with a damp towel, so I did. Let it rise for an hour, or...








Until doubled in size.







Punch it down and knead it again for a few minutes.










Ready for the pans.







Divide the dough and place in oiled pans. I oiled my stoneware I just got because it's brand new, otherwise I would not have.







Cover and let rise for 30 minutes.
Bake at 350 degrees, the recipe said 30 minutes I took mine out at 25, tested it by tapping on it and it was done.




***This was originally posted on GPAC*** Submitted by Love Abounds