Grandma VanDoren's White Bread Recipe - Allrecipes.com
Grandma VanDoren's White Bread Recipe
53 Photos
Grandma VanDoren’s White Bread
Mmm, delicious homemade bread just like grandma used to make. See more

Grandma VanDoren's White Bread

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 - 1 1/2 pound loaves Change Servings
ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2005

Great recipe. I made it like Grandma Van Doren probably did, using regular flour, because I'm sure "bread flour" did not exist when Grandma was feeding her hungry family. Hint: Double the yeast to halve the rising time. It's a real time saver.

 
Most Helpful Critical Review
Nov 06, 2003

I tried to make this recipe and the dough was like water...is there a missprint somewhere ...I followed the directions and it wasnt a good sight :(

 
Sep 22, 2006

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!!!

 
Feb 05, 2006

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!

 
Apr 07, 2009

This is an update for my review. I did finally make it right and this is a wonderful recipe just as is. But if you add 3tbl of gluten flour, a tablespoon of vitamin c and an egg, they act as preservatives and keep the bread soft and fresh for longer than a week. I never buy bread anymore, and the daycare kids LOVE this recipe. I did just about everything wrong with this and it still is the best bread recipe I've ever made. I didn't let it set a sponge, I added 1/4 cup oil (reading too fast) didn't let it rise until double and it made the BEST ever cinnamon rolls and pizza. This is fool proof, as I have proven.

 
Jul 23, 2003

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.

 
Sep 28, 2005

This is a delicious bread, but the best part about it is how fast and easy it is. It rises so quickly - I got up early this morning to make this for a work lunch party and could have slept in another hour - start to finish takes about 2 1/2 hours. I use regular all-purpose flour and butter the loaves before and after baking. Delicious!

 
Feb 18, 2003

Absolutely incredible! We make this in the bread machine with the dough setting and it disappears within an hour out of pulling it out of the oven. We generally only make a third of the recipe so it fits in the bread machine.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Grandma VanDoren’s White Bread

Mmm, delicious homemade bread just like grandma used to make.

Traditional White Bread

See how to make traditional sandwich bread.

Amish White Bread

See how to make delicious oven-baked sandwich bread.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States