Grandma Vandorens White Bread

This classic white bread recipe, passed down from Grandma Vandoren, is a tender and delicious tradition.

With a soft, fluffy texture and a subtle sweetness, this homemade bread is perfect for sandwiches, toast, or just snacking on its own.

Ready Time

2 hrs 15 mins

Yields

8 servings

Ingredients

2 cups of warm water
1 tablespoon of sugar
2 teaspoons of active dry yeast
3 tablespoons of vegetable oil
1 teaspoon of salt
4 cups of all-purpose flour

Instructions

Start by combining 2 cups of warm water, 1 tablespoon of sugar, and 2 teaspoons of active dry yeast in a large mixing bowl.

Stir gently to dissolve the yeast and let it sit for 5-10 minutes, or until the mixture becomes frothy.

Add 3 tablespoons of vegetable oil, 1 teaspoon of salt, and 2 cups of all-purpose flour to the bowl.

Mix the ingredients together until a shaggy dough forms.

Gradually add the remaining 2 cups of flour, one cup at a time, until the dough becomes smooth and elastic.

You can use a stand mixer with a dough hook attachment or mix the dough by hand.

Turn the dough out onto a floured surface and knead for 5-10 minutes, or until the dough is smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Punch down the dough and shape it into a loaf.

Place the loaf in a greased 9×5-inch loaf pan.

Bake the bread for 35-40 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing.

Your Grandma Vandoren’s White Bread is now ready to be served and enjoyed!

Notes

For best results, use warm water that’s around 100°F to 110°F for activating the yeast. Make sure to not overmix the dough, as it can lead to a dense bread.

If using a stand mixer, use the dough hook attachment and mix on low speed to avoid overworking the dough.

When kneading the dough, add a little flour or oil if it becomes too sticky or dry. Don’t overcrowd the bowl when letting the dough rise, as it needs room to expand.

If you’re unsure if the bread is done, tap the bottom of the loaf pan gently; a hollow sound indicates it’s baked through.