One giant fluff loaf

It's the new year and I'm already starting my mental mood of "throw it all away!" which includes, use everything we have instead of buying new things, which apparently includes bread for dinner too. Also, it was like 1 degree out yesterday and I did not feel like going to the store to find some biscuits or bread to eat with dinner. This recipe has been sitting in my "to try" list for a while, it was ridiculously easy and we all loved it. What makes it Amish? No idea, all I know is it turned into amazingly fluffy bread. You could easily make this by hand, but I used my "fancy" bread mixer. Well, I call it that because usually that's the only thing I make in it. It's great at kneading the dough so you don't have to. So if you need some fresh bread or just need some carbs… this one is easy and uses easy pantry staples. It also just makes one giant loaf instead of multiple loaves that you have no idea what to do with.

Amish White Bread
Ingredients
1 cup warm water, 110-120°F
⅓ Cups granulated sugar
1 packet, 2 ¼ teaspoons instant yeast
3 cups all purpose flour
¾ teaspoons salt
2 tablespoons vegetable or canola oil
2 tablespoons unsalted butter, melted
Instructions
In a small bowl, stir together the water, sugar, and yeast. Let sit for 10 minutes, until bubbles form.
In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and oil. Pour in the yeast mixture. Turn the mixer to medium and allow to knead until the dough no longer sticks to the sides of the bowl, about 10 minutes.
Roll into a tight ball and transfer to a greased bowl. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 60 to 90 minutes, until doubled in size.
Deflate and shape into a log to fit in a 9x5 loaf pan. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 50 to 60 minutes, until doubled in size.
Preheat the oven to 350°F about 20 minutes before the second rise is done.
Bake for 25 to 30 minutes, until golden brown.
Brush the crust with melted butter and let cool for 10 minutes in the pan.
Remove loaf from pan and transfer to a cooling rack to cool completely