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.
Yummy bread and so easy in a mixer. I like to put the loaves in disposable bread pans and throw them in the freezer before they rise. Then I can have home baked bread any day I want
Great recipe. I made it like Grandma Van Doren probably did, using regular flour, because I’m sure “bread flour” did not exist when Grandma was feeding her hungry family. Hint: Double the yeast to halve the rising time
Oh My!! This is a very good recipe. I love to bake bread and hate it when it comes out dense, not so with this one! Nice and light dough, soft chewy crust! I ended up using 4 packets of Rapid Rise Yeast because that’s all I had.
This bread was delicious. There are only two of us so three loaves was to much. I cut the dough in thirds like the recipe says and used two for bread, and the third for pizza dough.
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
2 large eggs
1/4 cup canola oil
6-1/2 to 7 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Divide in half and shape into loaves. Place in two greased 9×5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
1 slice: 125 calories, 2g fat (0 saturated fat), 13mg cholesterol, 226mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 3g protein.
4 SmartPoints per slice