Amish white bread

In a large bowl, mix warm water, sugar, and yeast. Stir and leave for 10 minutes - this is the "proofing" of the yeast. If you get bubbly foam on the surface of the water, your yeast is active and you can move on.

Add salt and vegetable oil. Stir until smooth.

Add the flour, one cup at a time, until a soft dough is formed. You may be have to employ more flour depend on rite condition .

Turnning dough onto a floured surface also knead for 6 min . If you are employ a staand mixer with a knead hook, knead for 3 minutes.

Pour some oil (about 1 teaspoon) into a large bowl and place the dough into that bowl, covering the bottom of the dough with the oil. Flip the oil side up and cover the bowl with an oiled plastic piece.

Place the bowl in a warm, air-free place** and allow it to rise until it doubles in bulk - about an hour and a half.

Beat the dough. Turn the surface lightly sprinkled with flour and shape it into a loaf - this is done by pressing the dough into a rectangle and then rolling it tightly from the smaller end. Seal edges and place on a 9" x 5" loaf pan sprayed with non-stick spray. Cover with greased plastic wrap and place in a warm, airless place** to rise until doubled in size—when loaf is about 1 inch higher than the side of the pan. This should take between 30 minutes to 1 hour depending on the temperature/humidity conditions.

Preheat oven to 350°F, bake in preheated oven for 30 minutes.

Remove from skillet and cool completely on rack.

Enjoy !