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Modern Sponge White Bread

With this recipe you can make bread the way your grandmother did. It takes more time, but you'll love the flavor and texture of these loaves.

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This recipe makes 2 loaves
Ingredients
Water1 cup
Active Dry Yeast2+1/4 tsp
Bread Flour6+1/2 to 7 cups
Milk1+1/2 cups
Sugar3 TBSP, plus 1 tsp, separated
Salt1 TBSP
Shortening2 TBSP
Directions
DIRECTIONS

In large mixer bowl, combine warm water (110-115°F), 1 tsp sugar and yeast; stir, let stand 5 minutes. Add 3 cups flour. In saucepan or microwave, heat milk until warm (110-115°F). Add to flour mixture. Beat until smooth, about 100 strokes. Cover bowl with plastic wrap and foil. Let stand at room temperature for 6 to 24 hours. Add sugar, salt and shortening. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8x4- or 9x5-inch bread pans. Cover; let rise until indentation remains after lightly touching. Bake at 400°F for 35 to 40 minutes until golden brown. Remove from pans; cool.
 

Nutritional Information (Per Serving): Servings per recipe: 24; Calories: 170; Total Fat: 2g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 105mg; Total Carbohydrates: 31g; Dietary Fiber: 1g; Sugars: 2g; Protein: 5g

 

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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