recipelink.com Chat Room Recipe Swap - 2001-07-08
From: recipelink.com

My White Sponge Bread
From: Helen Peagram
Newsgroups: rec.food.baking
Date: 11-4-99

This bread turns out very close to store bought bread with a lovely texture and makes great rolls.
Makes 2 loaves

SPONGE
2 1/2 cups warm very warm water
2 tbsp. sugar
1 pkg. active dry yeast or 1 tbsp. yeast
1/3 cup dry milk powder
4 cup sifted enriched flour

BREAD
2 tbsp. sugar
1 tbsp. salt
3 tbsp. shortening, melted
3 cups sifted enriched flour plus as much to make a dough that is not sticky
OR whole wheat or rye flour

To make sponge:
Pour warm water, milk powder and 2 tbsp. sugar into mixer bowl. Sprinkle in yeast and whisk until dissolved. Add flour and beat until smooth. Cover. Let rise in warm place, free from draft, until light and spongy, about 1 hour.

To make bread:
Stir sponge down. Stir in sugar, salt and shortening and remaining flour. Knead for at least 10 minutes with mixer.

Turn dough out on lightly floured board. Kneed a little manually until smooth and elastic. Place in greased bowl, brush with shortening. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.

Punch down and turn out onto lightly floured board. Divide in half, let rest 15 to 20 minutes. Shape into loaves. Place in greased bread pans, 9x5x3-inches. Cover. Let rise in warm place, free from draft, until center is slightly higher than edge of pan, about one hour. Bake in hot oven (400F) for 30 minutes. Turn down to 350F and continue baking for 20 minutes longer.