Tuesday, April 16, 2024
HomeRECIPESGrandma’s Country White Bread

Grandma’s Country White Bread

  • A great recipe. I made it like Grandma Van Doren probably, using regular flour, because I’m sure “bread flour” didn’t exist when Grandma was feeding her hungry family. Hint: Double the yeast to cut the rise time in half. It’s a real time-saver.
  • Delicious bread so easy in a mixer. I like to put the breads on disposable bread trays and throw them in the freezer before they get up. That way I can have homemade bread any day I want. Just leave the frozen dough on the counter in the morning to get up all day and bake it in the afternoon. This bread tastes good with everything, but be careful, it goes fast!
  • Oh God! This is a very good recipe. I love baking bread and I hate it when it’s thick, not this one! Light and nice dough, soft and chewy crust! I ended up using 4 packs of fast growing yeast because it was all I had. The all-purpose flour worked well too. I let it rise for an hour between each step and the cinnamon rolls rose for 35 more minutes while the bread was baking. I made 2 nice breads and a big batch of 18 cinnamon rolls with cream cheese icing. YUM! We had a whole wheat bread with peasant soup for dinner and a cinnamon bun for dessert! I’m so full! Good tart taste and wonderful texture, don’t miss the chance to try it!!


3 cups of warm water
1/4 cup of sugar
1 1/2 tablespoons of yeast
1/3 cup of oil
1 tablespoon of salt
6 – 7 cups of unbleached milled white wheat flour (You can also use regular multi-purpose flour successfully. You will need more flour… closer to 8 cups, and it will make a softer and less thick bread).
*opt. 1 Tablespoon of Vital Wheat Gluten (if using whole-wheat white flour)


In a large mixing bowl, dissolve the yeast in
hot water and sugar. Let him sit for 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix everything together. Knead the dough well until all the ingredients are incorporated, and the dough is smooth, elastic, very slightly sticky and separates from the bowl (6-10 minutes). As the dough is kneaded, more flour can be added as needed, and the process repeated until the dough reaches the desired consistency.

Cover the bowl of dough with a tea towel or plastic wrap and let it rise until it doubles in size (an hour or more, depending on how hot your kitchen is). You can speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water on the bottom rack.