Thursday, June 18, 2009

Gregg's Simple White Bread Recipe

Gregg's Simple White Bread Recipe
Gregg Fry


  1. 2 1/2 Cups Water, at a temperature between 109 and 115 F
  2. 1 Package Rapid Rise Yeast (If using regular yeast, use 2 packets and add to Warm Water with the sugar and let it "bloom" for 5 minutes) DO NOT put Salt in the water it will slow the yeast. Then add liquid to flour and salt
  3. 3 Tablespoons sugar 2 teaspoons salt
  4. 3 Tablespoons Vegetable Oil
  5. 6 1/2 cups flour

Preheat Oven Now to 375(f)


1. Add 5 1/2 Cups Flour (Set the other cup of flour aside), Sugar, Yeast & Salt in a large bowl or Kitchen Aid Stand Mixer Bowl.

2. Pour in warm water and mix together. If using Kitchen Aid Mixer set to 3.

3. As it starts to come together add the oil.

4. Slowly add the the remaining cup of flour and mix for 10 minutes, this is just like hand kneading. Make sure not to over heat mixer, stop and readjust as necessary, then skip to step 7. Or if kneading by hand, slowly add some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.

5. If by hand, Keep adding more flour and keep kneading, pushing forward, folding over, push forward, fold over. Until the last cup of flour is added

6. Put a little vegetable oil, in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Or coat with spray cooking oil, spraying the sides of the bowl and the exposed dough.

7. Cover, let stand in a warm place for about one hour or until it doubles in size,

8. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle.

9. Roll it up, tuck in the ends and place each loaf in very well lubricated heavy rolled aluminum 5" loaf pans.

10. Cover with a damp cloth or plastic wrap, set in warm place and let it rise again for about 45 minutes or until just a few inches (maybe 4") over the top of the pans.

11. Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.

12. The bread is done when an instant read thermometer reads 190 (f).

13. Let rest on wire rack for a few minutes, then turn out and cool.


I find it easier to slice the bread upside down. You can gauge the slices because the bread is square from the pans.

Your house will smell great for hours!!!! Nothing like fresh baked bread to make your home cozy.

Gregg's Freezer JamMakes 4 Pints

Gregg's Freezer Jam
Makes 4 Pints

  • 3 1/4 Cups Prepared Fruit (See Below)

  • 1/4 Cup Lemon Juice (Bottled is Fine)

  • 1 pkg MCP Pectin (I Recommend MCP)

  • 1 Cup Light Corn Syrup

  • 4 1/2 Cups Sugar (I Recommend C & H it dissolves best)

  1. Prepare fruit by cleaning, rinsing and stemming.

  2. Place in a blender and puree until a pulp. Not too thin, Not too thick.

  3. For Raspberries and Boysenberries you may want to sieve half of the pulp to remove some seeds.(Strawberries and Blackberries have soft seeds so sieving is not necessary.)

  4. Pour prepared fruit into a large mixing bowl and add Lemon Juice.

  5. Gradually stir in package of MCP Pectin stirring constantly and mix thoroughly.

  6. Set aside for 30 minutes, stirring every 5 minutes to completely dissolve Pectin.

  7. Pour in Light Corn Syrup and mix well.

  8. Gradually add Sugar slowly and stirring constantly until sugar is dissolved.

  9. Pour into 4 clean pint size jars and freeze.

  10. Wipe jar lip from any drips and seal with lid.

  11. Freeze at least overnight before using a jar.

  12. Because this is freezer jam there is no need to sterilize the jars.

  13. Just wash them in the dishwasher or wash well by hand.

  14. They well keep frozen for about 2-2 1/2 years.

  15. Once opened, they will keep for about a year in the fridge.

  16. Enjoy