Grandma VanDoren's White Bread
I've made this recipe twice now. The first time was with 4c bread flour 4c white flour, and it turned out great. This time I made it with 4c stone ground wheat flour 4c white flour. I've not tasted it with the wheat flour yet, but the first time I made this bread it was delicious.
Some people have mentioned getting no rise/poof from their loaves. Maybe they had dead yeast, because I've never had a problem with rising. I always add the yeast to warm water, give it a quick stir, then add the sugar, salt, and oil, another quick stir, and then gently stir in the first 4c of flour. I tend to forget about bread while it's rising, so the "time" involved isn't really that big of a loss to me. I always just let it go for a while and do other stuff around the house.
I would suggest that people put an oven thermometer to check their oven temps- mine cooks about 50 degrees hot, so I had one loaf get burnt the first time around.
All in all, this is a very good and simple recipe, and I will be making it regularly.
1 user found this review helpful
Jul. 23, 2012