Amish White Bread

Amish White Bread
2 cups warm water (110-120 degrees)
2/3 cup sugar
1 1/2 Tbsp. yeast
1/4 cup vegetable oil
1 1/2 tsp. salt
6 cups flour
      In your mixing bowl combine the water and sugar.  Sprinkle the yeast on top and let sit in a warm place for 15 minutes to bloom.
      Add the oil, salt and 3 cups of the flour to the bloomed yeast.  Using the paddle attachment on your mixer let it mix until combined.  Pour in the remaining flour and mix it in.  Change to the dough hook and knead the dough for 3 minutes.
      Gather the ball of dough together.  Pour 1 tsp of oil into the bowl.  Put the dough ball into the bowl and turn it to coat it with the oil.  Leave it in the bowl and cover with plastic wrap.  Set it in a warm place to rise for one hour or until doubled in size.
      Take the dough out of the bowl and place it on a plastic pastry rolling sheet or a clean surface. Divide the ball in half.  Roll out one half into a 10 inch rectangle.  Roll the rectangle into a log and pinch the ends closed.  Place into a greased bread pan and cover with plastic wrap.  Set in a warm place to ride until the top peaks over the edge of the pan sides.  Repeat with the second half.
      Bake in a 350 degree oven for 25-30 minutes.  Remove from the oven and brush the top with melted butter.  Allow the bread to sit in the pan for 10 minutes before removing to a cooling rack.