The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Very soft and fluffy white sandwich bread...

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BettyR's picture
BettyR

Very soft and fluffy white sandwich bread...

I make this bread when we are having sandwiches for supper. It's a quick bread to make and it makes excellent sandwiches.


This dough is very wet so it's a hard dough to knead by hand.


 


GUMP Bread


posted by Gump'sgirl


2 cups warm  water
2 tablespoons sugar
2 tablespoons powdered milk
2 heaping tablespoons wheat germ - (optional)
2 tsp. salt
1/4 cup oil
5 cups bread flour - (spooned and leveled, not scooped)
4 teaspoons yeast


Place ingredients into bread machine in the order listed and select the dough cycle.  OR, use mixer with a dough hook to knead. If using a mixer when you are finished kneading cover the mixer bowl with a damp cloth and allow dough to rise until doubled. OR... when the dough cycle is done, remove from machine and place dough on a well floured working surface. Cut dough into two equal pieces and roll the bread into a rectangle, then roll into a loaf. Place into two well sprayed loaf pans. Let loaves rise for 20-25 minutes.  Bake on 375° for 20-25 minutes, until top of loaves are golden brown and internal temperature reaches 190°. 


Let bread cool before slicing.

cherisahp's picture
cherisahp

This dough is really wet and I am really new to baking bread but it has become a real passion of mine. It relieves all my stresses and just smells so good. Anyways I was just wondering what the shelf life was for this bread. My husband is the only one that eats sandwiches regularly and I have been having a hard time keeping the bread good. Any suggestions?

BettyR's picture
BettyR

There are four things that I have learned to do to extend the shelf live of bread....

1. I add some vital wheat gluten to the flour...1 tablespoon for every 2 cups of flour...

2. Add some egg yolks to the recipe...in the place of some of the water....I use 3 in this recipe. Just put the egg yolks in the measuring cup, then fill the cup the rest of the way with water.

3. Use a lot more powdered milk than the recipe calls for....I use 1/2 cup in this recipe.

4. Mix the dough leaving out the last 2 cups of flour, then cover it and let the mixture ferment for several hours then add the rest of the flour and continue on with the recipe as usual.

My bread stays soft and fresh for about 4 or 5 days and still makes really good toast, grilled cheese and French toast for another 4 days.