Amish White Bread

So I just discovered this recipe and absolutely love it!!  If you follow the exact measurements it has a bit of a sweet taste (like Hawaian rolls) but I have also decreased the sugar to 1/3 cup and it is still divine.   It does make quite a bit.  The recipe says 2 small loaf pans but I'm guessing you could get 2 loaves and still have enough to do a small batch of cinnamon rolls.  Now if I only had some groovy bread baking stuff like Mandy.... I want bread pans!  Instead, I just shaped it on a cookie sheet and let the kids pull it apart to go with their soup and it worked just fine.

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

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover  and allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 for 30 minutes.