Homemade GUMP Bread - best I've found! **New pics added on pg. 5**

Here is the bread recipe that you requested miss_jayne! It is very good and very easy to make!

2 cups warm (almost hot) water
4 tsp. yeast
1 Tbsp. sugar
-Combine together and let rise for 5 minutes

1/4 cup oil
5 cups bread flour
2 tsp. salt
-Add to yeast mixture and knead until smooth and elastic. (I use my KitchenAid mixer w/ the dough hook to do this. If you have a mixer with a dough hook, it makes this process MUCH easier!)

Cover and let rise for 20-25 minutes. Beat dough down and make into loaves (this recipe makes 2 loaves). Here's the trick to get your bread to come out right. You need to roll out the bread into a rectangle, then roll up into a loaf, like you would when making cinnamon rolls. Lightly slice top of bread to get diagonal cut look when baked. (refer to pic) Let loaves rise (I put my loaves on separate cookie sheets) for 20-25 minutes. Bake on 350* for 20-25 minutes, until top of loaves are golden brown. Let bread cool for at least 10 minutes before slicing.

Here's a pic of a loaf of bread that I made yesterday for reference.

thank you gg! i just have to shake it up sometimes!

I understand!

It's really good when you add fresh herbs and garlic to it also. When I make an italian dish, I like to sprinkle in some italian seasoning and garlic. I add the seasoning when the bread is rolled out flat, then roll it up together. That way the seasoning is evening distributed throughout the bread.

I think I will try that myself. Whats the difference though with "bread" flour and regular flour?

Quote:
It's best explained here. http://www.ochef.com/97.htm

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I believe bread flour has more gluten in it than regular flour. Not sure what the end results are if using regular flour. I'm sure someone here or MP will know. Yesterday, I was trying to find a hogie roll recipe and it called for high gluten flour. Afraid to try it with regular flour (wasting the time and ingredients) if it didn't turn out.

Quote:
It's best explained here. http://www.ochef.com/97.htm

good info

This is the best homemade white have ever eaten.

the sponge is done, gotta go add other ingredients and let rise!

i am using regular AP, as that is what i have ooh gobs of and quick rise yeast, other than that, following to a 'T'.

i love quick rise yeast. no warm water needed and less yeast is needed.