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

[littlegorb]

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[littlegorb]

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i know it's way later, i just noticed this thread. not sure if you got your answer but add vital wheat gluten to your mix, helps hold it together, you can also get a dough enhancer.

 

[msgenie516]

Hi,

I noticed some posters have problems getting their bread to rise and I thought I would tell you what I do. This may not work for everyone depending on how your kitchen is set up but I can do it and it works great for me.

For the first rise, I put the bowl of dough in the oven, like most everyone else. I preheat the oven only about 10-20 seconds on 350 degrees and then shut it off. My oven light is not dependable, so I can’t warm the oven with that. Since I have to preheat the oven, I can’t put the bread in there for the second rise. What I do instead is let my toaster oven warm up at 350 degrees for at least 10 minutes. I then check the top to see how hot it’s gotten and layer enough kitchen towels on top so the bottom of the cookie sheet with the bread won’t get too hot. I place the cookie sheet with the loaves of bread (with I have covered with greased plastic wrap) on top of the towels toward the back of the toaster oven (so they are under the cabinets where I believe the most heat will collect). The hot toaster oven generates enough heat to keep the area warm until the bread has risen. I have not yet have this fail.

Good luck!

Genie

 

[ImStillMags]

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That's a great idea. I hadn't thought about that. That would work great if you are doing more than one batch of bread and you want to have one rising while another is baking as well.

If I'm doing only one batch of bread let my second rise happen in the oven just like the first. I also turn the oven on for just a bit to make sure it's just warm enough. After the second rise I've had no problem with the bread sitting out on the counter while the oven heats up to the proper baking temperature.

The nice thing about this forum is that everyone can share how they do things and everyone can learn from each other. Thanks for your suggestion!

 

[deanawo]

I made two loaves today, finally. The taste was great, def better than my old recipe. The bread was just a touch gummy - so am trying to decide if I needed to bake a little longer, or if I handled the dough too much. I am going to keep making it though, it was wonderful warm from the oven with butter.

 

[ImStillMags]

Here's my latest adventure with this fabulous bread recipe. I made two batches of bread today. One batch was made the usual way and then I made all but less than 1/4th of it into braided poppy seed rolls.

Here's how you make the rolls. Cut off a bit of dough about the size of your closed fist. (I have small hands). Roll the dough into a long string. Fol the string and wrap it over itself twice and tuck the ends under. Put on the baking sheet so that they are spaced apart.

Let go through the second rise. Then egg washed them and sprinkled on poppy seeds.

Baked at 350 for about 30 minutes. I baked the hamburger buns, (explanation below) at the same time I baked the rolls. They took about the same amount of time to pass the thump test.

The other bit of dough I rolled out and pressed in some diced dehydrated onions that I rehydrated with a bit of hot water and then drained very well. I rolled it up as usual and made a hoagie roll. After it's second rising I egg washed it and pressed on the rest of the dried/hydrated onions on the top and baked. The onion hoagie roll puffed up to more of a mini loaf!!

The other batch of dough I made into a wheat/oat bread. I substituted one cup of whole wheat flour and one cup of oat flour in the recipe, added one teaspoon of vital wheat gluten, and let rise for the first rise as usual. I cut the dough into 3 pieces. Put two in bread loaf pans for the second rise and out of the other 3rd I made 3 big hamburger buns. Put them in a pan to rise along with the bread loaves. After the second rise I slashed the tops of the loaves and painted them with egg wash and sprinkled on oats and ground golden flax seeds. For the hamburger buns I egg washed them and put oats on the tops also.

I baked the whole wheat/oat loaves and mini onion loaf together since the wheat is heavier and the onions held a lot of moisture. I baked them for at least 45 minutes.....do the thump test.

The things I will do differently next time is that I will slash the whole wheat loaves before the second rise. After they rose the second time and I slashed them, they deflated a bit. I did not slash the wheat hamburger buns and they puffed right up. I slashed the onion loaf before the second rise and I puffed right up......no more slashing this recipe after the second rise, at least not for the wheat/oat bread. Also if I make wheat bread I'll only divide the dough in half and bake in loaf pans. There was not enough dough with thirds and the loaves weren't very large.

Here's the days bread making......it's all very tasty!!

 

[gumpsgirl]

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I have found that issue to be part of two problems. One is cutting the bread while it's too hot (not letting it cool down enough) and two, not adding enough flour.

ImStillMags - Beautiful bread and pictures! Thanks for the ideas and adding those!

 

[ozark hen]

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good job on those rolls

 

[Jen4]

ImStillMags :

WoW... your bread/rolls look great!

 

[Toast n Jelly]

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Your pics are excellent for a visual learner like myself

They look wonderful! Thanks