Grandma VanDoren's White Bread

Recipe View In a large bowl, whisk together warm water, yeast, salt, oil, sugar, and 4 cups of bread flour. (5 minutes)

Recipe View Mix thoroughly until a shaggy dough forms. Let the mixture, or 'sponge', rise in a warm place until doubled in size. (Approximately 60-90 minutes)

Recipe View Gradually add the remaining 4 cups of bread flour, kneading with a dough hook or by hand on a lightly floured surface until the dough is smooth and elastic. (10-15 minutes)

Recipe View Place the dough in a lightly greased bowl, turning to coat all sides. Cover with a damp cloth or plastic wrap. Allow to rise in a warm place until doubled in size. (Approximately 60-90 minutes)

Recipe View Punch down the dough to release the air. Let it rest for 5 minutes.

Recipe View Divide the dough into three equal portions. Shape each portion into a loaf.

Recipe View Place the loaves in three greased 8 1/2 x 4 1/2 inch bread pans. Let rise until almost doubled, reaching the top of the pans. (Approximately 30-45 minutes)

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View Bake for 35 to 45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. (35-45 minutes)

Recipe View If the loaves begin to brown too quickly, tent them loosely with foil during the last 10-15 minutes of baking.

Recipe View Remove the loaves from the pans and let them cool completely on a wire rack before slicing.