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Amish White Bread

mish White Bread is a soft, fluffy, and slightly sweet homemade bread that's perfect for sandwiches, toast, or just enjoying warm with butter.
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Equipment

  • - Large mixing bowl
  • - Wooden spoon or stand mixer with dough hook
  • Measuring cups and spoons
  • - Two 9x5-inch loaf pans
  • - Clean kitchen towel
  • - Oven

Ingredients
  

  • - 2 cups warm water 110°F/45°C
  • - 2/3 cup granulated sugar
  • - 1 ½ tbsp active dry yeast
  • - ¼ cup vegetable oil or melted butter
  • - 1 ½ tsp salt
  • - 5 ½ - 6 cups all-purpose flour

Instructions
 

  • **Activate the Yeast:**
  • - In a large mixing bowl, combine warm water and sugar. Stir until dissolved. Sprinkle yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
  • **Mix the Dough:**
  • - Add oil and salt to the yeast mixture. Gradually mix in 3 cups of flour, stirring until smooth. Continue adding flour, ½ cup at a time, until a soft dough forms that pulls away from the sides of the bowl but is still slightly sticky.
  • **Knead the Dough:**
  • - Turn the dough onto a floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook for 5-7 minutes, until the dough is smooth and elastic.
  • **First Rise:**
  • - Place the dough in a greased bowl, turning it to coat the surface. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
  • **Shape and Second Rise:**
  • - Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them into greased 9x5-inch loaf pans. Cover and let rise again for 30-45 minutes, or until the dough rises about 1 inch above the edges of the pans.
  • **Bake the Bread:**
  • - Preheat the oven to 350°F (175°C). Bake the loaves for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
  • **Cool:**
  • - Remove the loaves from the pans and let them cool on a wire rack before slicing.