Grandma VanDoren's White Bread

SUBMITTED BY: Marilyn VanDoren Sim PHOTO BY: TERRY137

"What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's."

SERVINGS & SCALING

Original recipe yield: 3 - 1 1/2 pound loaves

USMETRIC

About scaling and conversions

INGREDIENTS

3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons vegetable oil
1/2 cup white sugar
8 cups bread flour

READ REVIEWS (190)

DIRECTIONS

In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

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REVIEWS

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Reviewed on Jul. 23, 2003 by SPARRKER

This bread was delicious. There are only two of us so three loaves was to much. I cut the dough in thirds like the recipe says and used two for bread, and the third for pizza dough. I spread it out on a pan greased lightly with shortening, and let it rest for about fifteen minutes. I put my toppings on and baked it for 30 min. at 375F or till the crust was browned. It was awesome. Definately use this again.

11 users found this review helpful

Reviewed on Feb. 5, 2006 by BRITTANYR

Yummy bread and so easy in a mixer. I like to put the loaves in disposable bread pans and throw them in the freezer before they rise. Then I can have home baked bread any day I want. Just leave the frozen dough out on the counter in the morning to rise all day and bake it in the evening. This Bread tastes good with everything, but be careful, it goes quick!

10 users found this review helpful

Reviewed on Sep. 22, 2006 by FairyChick

Oh My!! This is a very good recipe. I love to bake bread and hate it when it comes out dense, not so with this one! Nice and light dough, soft chewy crust! I ended up using 4 packets of Rapid Rise Yeast because that's all I had. All purpose flour worked fine as well. I let it rise for an hour in between each step and the cinnamon rolls rose an extra 35 minutes while the bread baked. Made 2 nice loaves and a big batch of 18 cinnamon rolls with cream cheese icing. YUM! We ate a whole loaf with Peasant soup for dinner and had a cinnamon roll for dessert! I am so full! Nice tangy taste and wonderful texture, don't miss out TRY IT!!!

9 users found this review helpful

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