Judy Grube's White Bread

Linda Kauppinen


This recipe is from a family friend who passed on years back. It is the BEST bread, nice, firm and tasty. A true farmhouse bread. My mother used to make 10 loaves a week when we lived on the farm and stock up the freezer. It would go that fast!

This recipe also makes a great base bread for raisin bread and cinnamon/brown sugar swirl bread. Just flatten the dough out before placing it in pans, spread with raisins, sugar and cinnamon or cinnamon and brown sugar then roll it up and place in pans to let rise. Its absolutely delicious!!


★★★★★ 1 vote

makes 5 loaves
2 Hr 30 Min
30 Min


  • 2 pkg
  • 2 Tbsp
  • 5 lb
    unsifted, unbleached flour
  • 1 c
    sugar (+/- to taste)
  • 2 stick
    butter, melted
  • 2 large
  • 3 tsp
  • 4 c
    warm water (+/-)

How to Make Judy Grube's White Bread


  1. dissolve 2 packages yeast and 2 Tbsp sugar in 1 cup warm water.
  2. Mix all ingredients to make a soft dough.
  3. Put on a floured board and let rest for 10 minutes.
    Knead for 8 to 10 minutes.
  4. Put in a large bowl, cover and let rise in warm room until double.
  5. When doubled in size, poke it with 2 fingers to deflate.
    Cover and let rise again until double in size.
  6. When doubled in size the second time, take the dough from the bowl and put on a board and cut into 5 equal pieces.
  7. Knead each piece "Slightly" and place in greased pans to raise.
  8. When risen, bake at about 325 degrees (depending on oven) for about 20 to 30 minutes until done.

    Bread will sound hollow when you tap on the crust top.
  9. **For 1 loaf of Raisin Bread you can flattened out 1 loaf before placing in pans to rise, spread with 1 to 1 1/2 cups raisins, 3 Tbsp cinnamon and 1/2 to 1 cup sugar, roll up and place in greased pan to rise. Makes absolutely delicious raisin bread!! MMMmmmmmmm


Printable Recipe Card

About Judy Grube's White Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids Heirloom

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