There's nothing in the world like "Gram's Gluten-Free Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.
2 cups warm water (110O F or 45O C)
2/3 cup white sugar
1 ½ Tablespoons active dry yeast
1 ½ Teaspoon Sea Salt
¼ Cup vegetable oil
6 Cups +/- Gluten-Free all purpose flour
In a large bowl dissolve, the sugar in the warm water.
Add the yeast and stir until it has dissolved.
Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.
Mix in the sea salt.
Begin adding one cup of the flour at a time to the yeast mixture.
If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.
Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.
Cover with a damp cloth; barely damp not dripping wet.
Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.
Remove cloth and punch dough down.
Knead for a for 1 to 2 minutes.
Divide in half and shape into loaves.
Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.
Clover with damp cloth; barely damp not dripping wet.
Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.
Preheat over 375 degrees 8-10 minutes.
Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.
Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.
Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.