Amish White Bread

Step 1: Yeast ... In a large bowl, dissolve the sugar in the warm water; then stir in the yeast. Allow it to proof until yeast resembles a creamy foam and bubbly (3-7 minutes).

Step 2: Then, add the oil and the salt into the yeast mixture and mix well. Slowly add the flour 1 cup add a time, mixing well to incorporate. Once the dough has been completely mixed; add the dough to a pastry/cutting board - well dusted with flour, and knead the dough until it is smooth and well combined (about 3-5 minutes),

Step 3: Dough ... Add the dough into an oiled bowl, and cover with a damp cloth. Let it rise until doubled, about 1 hour. Make sure it is in a place away from; drafts, air conditioning, or bright sunlight.

Step 4: Once the dough has doubled, transfer back to a floured cutting board, and punch down the dough; and knead for another 2-3 minutes using the palm of your hand and folding the dough over several times.

Step 5: Prepare the Bread ... Divide in dough in half and shape into 2 loafs. Add each loaf to a oiled bread pan. I use a non-stick spray. Allow to rise another 30 minutes or so, until it approximately 1" over the top edge of the pan. Then, I like to cut 3 small slits on an angle into the top of the bread. This isn't necessary; but, it makes a pretty presentation.

Step 6: Bake ... Preheat the oven to 350 degrees and bake on the middle shelf for 30 minutes until golden brown. The last minute, I brush the butter on the top.

Step 7: Then, remove from the oven, let it cool 5-10 minutes in the pan; then remove from the pan and set on a rack to finish cooling. It is best to cool on a wire rack vs a plate, so the bottom does not get soggy. A wire rack will allow the bread to cool evenly.

Step 8: Serve ... Butter up and ENJOY!