My mother-in-law, Eileen, always keeps busy. She works on her family farm every day and can frequently be found driving a grain truck. She resides in Wall Lake, Iowa where they raise corn, beans, hay, cattle, sheep, and run a greenhouse each Spring.

Eileen visited us last week and in addition to helping my husband on the farm and helping us freeze sweet corn, she baked several loaves of bread for us to enjoy. The recipe for this delicious white bread originated with her grandmother, Catherine Rose Loeffelholz, who was born in the year 1900. Catherine lived in Arcadia, Iowa and had 11 children. With many mouths to feed, it makes sense that this recipe produces a lot of bread.

Every trip that I can remember taking to Eileen’s house ends with taking home at least one loaf of this light and flavorful bread. She makes this large recipe each time and shares loaves with others. The bread also freezes well, so it can be made all at once and enjoyed over time.

My husband, Nick, remembers this bread as a staple in their household throughout his childhood. He recalls her making it frequently to feed their family of five.

Whether you enjoy this bread to make a delicious sandwich or in a recipe for french toast, it is sure to become a favorite at your house.

From Catherine and Eileen’s kitchen to yours – enjoy!

Grandma’s Famous White Bread

Makes 7 Loaves

7 c. potato water*
3 packages yeast, with 3 t. sugar
5 T. sugar
3 T. salt
4 T. Crisco or lard
5 lbs. flour + more as needed

*Boil water with a peeled potato and then remove the potato to produce potato water. Regular water can be substituted, but potato water helps to keep the bread moist. Regular water or milk can also be used.

Dissolve yeast in lukewarm (warm to the touch) potato water and mix with 3 teaspoons of sugar. Add 5 Tablespoons sugar, salt and Crisco or lard by hand or with a dough hook on a mixer. Add flour incrementally and transfer to a larger bowl when needed. Continue to add flour and knead dough until it doesn’t stick to your fingers.

Roll dough in a ball and place in a greased bowl. Add cooking spray or rub softened margarine on top of the dough and cover with cellophane.

Let dough rise for one hour and punch down. Grease seven bread pans or similarly sized baking containers. Roll out dough on a floured surface and pinch portions for each loaf. Use a fork to punch holes in each loaf and spray with cooking spray or rub softened margarine on top.

Bake at 375 degrees for 20-30 minutes. When the loaves start turning brown, the bread should be done. Eileen says, “The more you make this recipe, the better you become!”