I've always been scared to make bread, but when I found a recipe for Amish White Bread, I decided to try. And it's wonderful. And easy.

I didn't have breadpans, so i cooked them in oven-proof mixing bowls.

Ingredients
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

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
   
2. 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 with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
   
3. 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.
   
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

note: our house has been a bit chilly, so I warmed the oven to its lowest heat-- 170-- then turned it off and let the bread rise in there. it seems to have helped.

it's bread weather again, and I made a variation I came up with last winter. 1/2 cup sugar, and mix in herb de provence and rosemary into the flour. makes a herbier, less sweet bread. I also do a version in which I crush corianter, cumin and mustard sead in a motar and mix that in, for a spicier bread.