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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.

This recipe makes 2 loaves
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

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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