Amish White Bread

2 cups warm water (110°F/45°C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1/4 cup vegetable oil

6 cups bread flour

1 1/2 teaspoons salt

Mix the Dough: Mix salt and oil into the yeast mixture. Add flour one cup at a time, mixing well after each addition.
Activate the Yeast: In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam (about 5-10 minutes).
Knead the Dough: Knead dough on a lightly floured surface until smooth (about 8-10 minutes).
First Rise: Place dough in a well-oiled bowl and turn dough to coat. Cover with a damp cloth and let rise in a warm place until doubled in bulk (about 1 hour).
Shape the Loaves: Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into two well-oiled 9×5 inch loaf pans.
Second Rise: Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake: Preheat oven to 350°F (175°C). Bake for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Cool: Remove from pans and let cool on a wire rack.

Enjoy!