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Grandma VanDoren's White Bread

Reviewed: Jul. 23, 2012
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.
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Fluffy Pancakes

Reviewed: Dec. 15, 2010
The only made a couple of changes to the original recipe. One was to use local, stone ground rye flour for half of the total flour amount. It made the pancakes a bit denser, but that's to be expected. I also added cinnamon and vanilla, but I add that to pretty much all of my baking and sweet goods. However, I didn't care for the sour taste. My husband loved them, but I think I will be trying the recipe without it next time. I'm also confused to how anyone can say they're a pancake snob, and claim that the pancake mix in the boxes is *good* compared to... well... anything.
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