Reviewed: Nov. 20, 2008

Made this bread a couple of days ago and it's still fresh. Usually my white bread is heavy, and only good for toast. Easy recipe. Will add half the sugar next time - a bit too sweet for me. Will make this again and again.

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jswat5

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

Excellent- I have made it several times with equal results! This is also a basic, easy bread to incorporate "add-ins" such as pepper-parmesan or dill.

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JustaPinch

Cooking Level: Expert

Living In: Bridgeport, Illinois, USA

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Reviewed: Nov. 11, 2008

I have always enjoyed this site and never rated before. That being said, after reading the glowing reviews on this bread recipe I hurried to get the ingredients. We worked all afternoon and I was as excited as a kid at Christmas. Well what a let down, the bread was not even as good as frozen dough and it took all afternoon to get 3 loaves of which had to be nuked the NEXT DAY just to even eat it. We followed the recipe to the hilt. What a huge disappointment! If I could give a negative star, I would.

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wolfdad62

Cooking Level: Expert

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Reviewed: Nov. 6, 2008

It was easy and great.

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Rocky

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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Reviewed: Oct. 12, 2008

Wow! I just made this recipe this morning. I wasn't sure how it was going to turn out because it was so sticky during the kneading and I had to keep adding flour beyond the 6 1/2 cups called for. Best guess would be almost another cup during kneading. However, this was THE BEST white bread recipe I've come across in a long time. Good job Grandma VanDoren!! :))

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Wick of Twizt

Cooking Level: Expert

Home Town: Tecumseh, Michigan, USA

Living In: Amarillo, Texas, USA

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Reviewed: Oct. 6, 2008

I like this bread because it was easy, Baked up nicely in my uneven oven. Texture was light and fluffy. I found it to be bland though. But I think adding a little more salt and some herbs can perk this loaf right on up. Great recipe. Thanks.

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Oct. 5, 2008

Thank You-Thank You for sharing this awesome recipe. I live at a high altitude but this recipe worked perfectly. Less than two hours from start to oven. It rises incredibly quickly and is simply the best of many I have tried. I only baked it for 35 min. Soooo easy!

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SHEILADUNN

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Reviewed: Oct. 4, 2008

A good, solid recipe, but I didn't find it to be anything outstanding as most of the reviews led me to believe it would be. I have a couple of recipes that consistently deliver better results than this. It was moist enough when fresh, but by the second day, was starting to stale already, even though wrapped air-tight. Very crispy crust and light inside. Don't get me wrong. This resulted in a good loaf, nothing that we'd turn our noses up at. But let's face it, fresh home made bread, even so-so home made bread, is still wonderful! Edited to add: A far superior recipe on this website is Amish White Bread, with the sugar reduced from 2/3 cup to 1/2 cup. The texture is better, the crust is much more delicate, and it keeps its quality longer.

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Baricat

Cooking Level: Professional

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Reviewed: Oct. 1, 2008

I have been making bread for over 50 years and like to try different recipes. This is by far the best recipe i have ever came across. I used all-purpose flour as it is all i had on hand. I used kosher salt,and i did the recipe by hand not mixer . it is SOooooo very good. i got 3 loaves from the batch. Shared loaf with my brothers and i keep loaf. had a slice for dinner and iam still licking my chops lol. Thank you so much for sharing the recipe and thank you Grandma, Goog job!!! Janet

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Jan

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Reviewed: Aug. 30, 2008

This was a very sticky dough. Probably had to add another 2 cups of flour to make it managageble. My Kitchen Aid couldn't handle it so had to knead by hand, what a task! The first rise was high at only 30 min so punched down for 2nd rise and shaped into loaf and 24 rolls but 2nd rise took a long time and very seemed to never fully rise. I much prefer the Amish White Bread Recipe,much lighter and more manageable recipe.

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Rusk1995

Cooking Level: Expert

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Reviewed: Aug. 25, 2008

I've been really working with yeast breads lately. Seems to help me work out all my frustrations. This was incredibly simple. I even halved the recipe to make one loaf and it wasn't difficult at all. I used my Kitchen Aid mixer for everything. I let the yeast proof in the mixing bowl with the sugar and warm water, then gradually added the dry ingredients. Then, I kneaded the dough with the hook for about five minutes. I made sure to oil my bread pan, shape the loaf and add it to the pan, then slather it with oil on top. When I let it rise, I covered it with saran wrap tightly, then a dishtowel. This bread baked up beautifully. I want to say that this bread recipe is like the Amish White Bread, but I think it's a little fluffier and a little less sweet. This will go well with tonight's stoup.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 18, 2008

Loved this bread! Nice and fluffy, easy to make, great for sandwiches ... doesn't keep as well as some breads I've tried, but, if you are going to eat it over a 24-hour period, a great bread!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Aug. 16, 2008

LOVE THIS BREAD!!!!!! My family is crazy about this bread. Wonderful texture, excellent taste. Number one in our book. A must try. Update: I make 12 loaves of bread on my bake days. I also shape my loaves and freeze them after the second rise, they bake up well after being frozen for a few weeks. Three of the loaves I go ahead and cook, after cooling I preslice them, put them in plastic freezer bags. I freeze the slices and take out what we need as we go along. The slices thaw quickly, taste just like they were freshly baked, and we never have stale wasted bread. I recommend freezing what you don't eat.

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MamaMaria

Cooking Level: Expert

Home Town: Quincy, Florida, USA

Living In: Alachua, Florida, USA

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Reviewed: Jul. 29, 2008

This was so easy and made 3 fabulous loaves. I've already passed the recipes on to friends and family. It now has a permanent place in my recipe box. The second time I made it I turned one of the loaves into cinnamon rolls - they turned out wonderful!

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CatCat

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jul. 15, 2008

WONDERFUL!!! I loved this bread it was easy to make and, is soooo yummy.

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Rachel

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Reviewed: Jul. 6, 2008

I think this is a wonderful recipe! I have only made free form rustic style crusty breads before, this was my first loaf white bread and I am so pleased with the results. I has a little worried when I was making it looking at the sugar amount, but the bread did not turn out overly sweet to my taste at all. also I was worried because the dough seemed very soft, but again, it really came out great. nice texture, crust chewy. I did used my kitchen aid with the dough hook for kneading and it came together fast. Nice rise too. I just took them out of the oven and it was delicious warm with butter. My (picky) 4 year old has already had 2 slices ,asking for it over the cookies I also made today---so that's an endorsement!

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SQUEAKYRG

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 29, 2008

This bread turned out great!!Nice light interior and lovely crust. I made pan rolls with part of this recipe and froze the rest. I will make this again.

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KATE571

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Walton, New York, USA

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Reviewed: Jun. 28, 2008

I wish i could give this recipe a 5 star but i cant. I tried it 2 different times and each time it came out very very unstable. Ive been making bread for years and this was possibly the worst wrote recipe i have ever used.

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Queen of Tarts

Cooking Level: Expert

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Reviewed: Jun. 14, 2008

I've been trying for years to find a good white bread recipe, and now I've found it. The ones I've tried previously have usually been "too" much of something: too dense, too yeasty, too sweet, etc. This one has the perfect combination of everything, and it comes out perfect! I had never tried the sponge method before, and found it quite interesting to watch in its final stages. (My two kids were up on chairs watching the mixture bubble and move.) I only made two loaves of this recipe because I was short on yeast; I let the dough hook on my mixer do the kneading for me, which I usually don't do. I was so amazed how high this rose once I put it in the oven. I thought it was at its max after the 2nd rising, but it towered up beautifully once I began baking it. I am so impressed with this recipe and am looking forward to adding spices, etc. to it.

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Paige

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

light and airy; favorite of my family. followed the recipe exactly leaving the bread to rise 35 to 45 minutes at each rising. added cheddar cheese before the last rising on one of the loaves and froze 2 before the last rising to make at another time. thanks for sharing this one!

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