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Home › Recipes › Baked Goods › White Sponge Bread

White Sponge Bread

Helen Peagram


Ingredients

2 1/2 cups very warm water
2 tablespoons sugar
1 package active dry yeast, or
1 tablespoon yeast
1/3 cup dry milk powder
4 cups sifted, enriched flour
2 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening, melted
3 cups sifted enriched flour, plus more needed to make a dough

Directions

To make sponge: Pour warm water, milk powder and 2 tablespoons sugar into mixer bowl. Sprinkle in yeast and whisk until dissolved. Add the flour and beat until smooth. Cover and let rise in warm place, free from draft, until light and spongy, about one 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. Knead 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 one hour and 30 minutes.

Punch down and turn out onto lightly floured board. Divide in half and let rest 15 to 20 minutes. Shape into loaves. Place in greased bread pans, 9x5x3-inches. Cover and let rise in warm place, free from draft, until center is slightly higher than edge of pan, about one hour.

Bake at 400 degrees F for 30 minutes. Turn the oven down to 350 degrees F and continue baking for 20 minutes longer. Makes two loaves.

Suggestions

This bread turns out very close to store bought bread with a lovely texture.