GRANDMA VANDOREN'S WHITE BREAD
What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.
Provided by Marilyn VanDoren Sim
Categories Bread Yeast Bread Recipes White Bread Recipes
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
- Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
- Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g
GRANDMA VANDOREN'S WHITE BREAD
What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.
Provided by Marilyn VanDoren Sim
Categories White Bread
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
- Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
- Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g
GRANDMA'S SWEDISH RYE BREAD
This bread is slightly sweet. It keeps extremely well without becoming stale. It was a staple on the family farm in northern Indiana around 1920.
Provided by markbothwell
Categories Breads
Time 5h25m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Dissolve one package yeast in water.
- Add rest of ingredients and knead, adding additional white flour as needed if the dough becomes too sticky.
- Set in warm place until dough doubles in size.
- Pat down dough, form into loaves in buttered bread pans.
- Allow dough to double in size.
- Bake 375 degrees for 25 minutes.
- As loaves are removed from the oven, brush tops with melted butter to highlight the beautiful nut-brown color.
- For a real treat, top slices with chopped dates and walnuts mixed with cream cheese.
Nutrition Facts : Calories 1511.5, Fat 20, SaturatedFat 4.3, Sodium 2418.5, Carbohydrate 310.6, Fiber 37.5, Sugar 36.6, Protein 41.6
HANDMADE ONION BREAD
I know there are recipes for onion bread on the site already, but I can't find anything without a bread machine. This is the best onion bread I've ever tasted -- I don't know how I managed to do it. LOL The base recipe is "Grandma VanDoren's White Bread," taken from another site, and is my default recipe. For just the base bread recipe, eliminate the onion mixture and follow the rest of the recipe.
Provided by Netanya
Categories Yeast Breads
Time 2h30m
Yield 3 loaves
Number Of Ingredients 10
Steps:
- In a large bowl, combine warm water, yeast, salt, oil, sugar, and half the flour. Mix thoroughly, and let sponge rise until doubled in size, approximately 35 minutes.
- While the dough is rising, place thinly sliced or finely chopped onion in a sauté pan with sesame seeds, garlic, and butter. Sauté until caramelized (light brown). Remove from heat and let cool.
- Gradually add the rest of the flour, kneading JUST until smooth. I usually knead gently with my fingertips to work the flour inches When the dough has absorbed all the flour and is beginning to get tacky, I stop kneading. (One thing I discovered was to use ONLY the amount of flour listed, even as the dusting powder for the kneading surface. So 8 cups TOTAL and no more, or the bread comes out very heavy.)
- Place dough in a greased bowl, and turn several times to coat. Allow to rise until doubled, approximately 35 minutes.
- Punch down the dough. Divide dough into three equal parts. Pour onion mixture onto the dough and fold over on itself JUST enough to distribute the onion mix throughout the dough.
- Shape into loaves (they will be a little ugly here, not smoothed on top), and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled, approximately 35 minutes.
- Bake at 350°F (175°C) for 30-40 minutes (mine are done in 30 no problem). The loaves may need to be covered for the last few minutes with foil to prevent excess browning.
Nutrition Facts : Calories 1676.6, Fat 35, SaturatedFat 10.4, Cholesterol 30.5, Sodium 2426.6, Carbohydrate 297.6, Fiber 12.4, Sugar 35.8, Protein 40.2
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