Reviewed: Feb. 23, 2008

This is a fantastic recipe. The bread is soft, crust is soft. Great for sandwiches or just eating. Makes the best grilled cheese sandwiches ever! I didn't change a thing and received many compliments. Suggestion: Use a Kitchen Aid mixer to mix and knead dough.

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Jan D

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

Living In: Riverside, California, USA

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Reviewed: Feb. 10, 2008

I've made this twice now. The first time I made 3 loaves and the second time I made one BIG loaf in a large pan. The only other change has been using AP flour instead of bread flour. Both times I got a nice soft interior with a chewy crust - the first smaller loaves were a bit denser, but family says both were GREAT.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

This is a great white read recipe, I could have eaten the whole loaf, if my husband hadnt gotten to it first! Thanks Grandma VanDoren!

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Curly Mom

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Reviewed: Feb. 6, 2008

I made this recipe the other day and it is delicious! This one is being made today also. My family loved it and the texture was so yummy and light. I got 36 buns and a big loaf of bread from this recipe! Thanks for sharing!!

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BETTY J.

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Reviewed: Jan. 22, 2008

Great texture. Great flavor. Spread some butter on a warm slice,and, oh, my.....

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Elaine Mical

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Reviewed: Jan. 20, 2008

Thanks! I was nervous when I read through the recipe. When was it doubled? What's a sponge? It just didn't matter! I've made this recipe twice now, and it is so forgiving of my lack of experince in breads. I used by Kitchenaid to knead, high-gluten unbleached flour, olive oil and fresh yeast from the bulk store. It is a beautiful, aromatic, light, flavorful loaf. Try it!

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Aunt Jeannie

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Greenville, Wisconsin, USA

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Reviewed: Jan. 10, 2008

this bread was fantastic.. and easy. thank you so much for sharing. i am just starting to bake bread and have tried a few recipes this one was by far the best tasting.

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JOJOSTEW

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

Absolutely fantastic recipe! I halved it and used half white and half whole wheat flour. I underestimated the size of loaf this would make so it made one superduper large 9x5 loaf.

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Sammich

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Reviewed: Jan. 8, 2008

Good bread. Didn't give 5 * because it's not fabulous to me but it is a good bread that I will make again. The crust came out of the oven HARD and I was very disapointed. It was golden brown and not over cooked but very hard. I wrapped the loaves in tin foil over night and when I got up this morning they were soft. Had 2 pieces for breakfast and the kids each had a sandwich too. They think it is great.

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Coralee

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Reviewed: Jan. 4, 2008

Awesome recipe! The bread was very soft and perfect consistency. I turned it into a cinnamon-raisin bread and I will definitely be making it again.

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Abbi

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

This was simple and easy to make and tasted great. I love it.

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Kissy

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Reviewed: Dec. 24, 2007

WOW WOW WOW I followed the directions exactly as written (used 4 pkgs rapid yeast) and this bread is so good!!! My son tasted it and said, "Can we have this bread everyday for the rest of our lives"?! I made 2 regular sized loaves(cooked for 40 minutes) and 4 mini loaves(cooked for 30 minutes) and my family is sure going to be glad, I am giving them a couple mini loaves for Christmas!

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Schmoo2

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Bailey, Michigan, USA

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Reviewed: Dec. 13, 2007

This bread was fabulous! So easy to make, too. My boyfriend woke me up at 2 AM just to tell me it was awesome. For people that are having trouble with the bread rising, try proofing your yeast first by combining just the sugar, water, and yeast. When the mixture starts to look foamy it means that your yeast is alive and well. Then you can make the sponge. I had no problems with rising. Thanks for this recipe, Grandma VanDoren!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 1, 2007

Tastes delicious! I also cut the recipe in thirds so I only needed to bake one loaf.

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kamikazebirds

Cooking Level: Beginning

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Reviewed: Nov. 30, 2007

So good! I used half whole wheet flour and half white flour. It was delicious! I am making it again right now. Thank you for the recipe.

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Amanda De Leo

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Reviewed: Nov. 28, 2007

This bread turned out wonderfully. Exactly what I was looking for as I don't care for dense bread. This was light fluffy and developed a great crust. Thanks so much for sharing.

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Andria Meyers

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Reviewed: Nov. 20, 2007

I decided to make this for my family of four kids and my husband,they all loved it.Especialy my daughter shes 6 years old and a picky eater,I went in the kitchen only to find half of loaf gone.She said she couldnt help herself it was good.So thank you from me and my Family

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fancy

Cooking Level: Expert

Living In: Banning, California, USA

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Reviewed: Nov. 3, 2007

Fab! We break it into 3rds and use 1/3 for bread, 1/3 for pizza crust, and 1/3 for cinnamon rolls! Delicous!

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KIMBERLYANDKEITH

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Reviewed: Oct. 28, 2007

Wonderful, wonderful recipe. Made several times now in different quantities, substituting 1/2 milk for the water etc. and every time it has turned out absolutely perfect. Thanks so much!

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NICKALI

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2007

I've baked a lot of bread over the years. This one tops them all. I jumpstarted the yeast first though, by making a poolish from 1/2 the flour, all of the water, sugar and yeast and letting it set for 20-30 minutes until it was bubbly. I also gave it two risings before putting it in the pan! Wonderful flavor and texture! Sure to be a staple around our house. Thanks Grandma VanDoren!

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BDOBBINS

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Grandma VanDoren's White Bread

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