-
RECIPE SUBMITTED BY Kath HoelzlhammerWhite Bread (sponge Method) Makes 2 loafs
1 ½ cups of warm water (105* -115*F.)
2 Tablespoons sugar
2 packages or cakes of active dry or compressed yeast
7 cups unsifted flour (about)
1 cup milk
2 Tablespoons sugar
1 Tablespoon salt
3 Tablespoons Butter ( margarine)Measure warm water and 2 Tablespoons sugar into large warm bowl. Sprinkle or crumble yeast into it. Stir until dissolved. Add 1 ½ cups of flour. Beat until smooth. Cover: let rise in warm place, free from draft, until light and spongy, about 30minutes.
Scald milk; stir in remaining 2 tablespoons sugar, salt and butter; cool to lukewarm. Stir sponge down. Add and stir in lukewarm milk mixture and enough remaining flour to form a soft dough. Turn out on lightly floured board and kneed until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until double in size, about 30 minutes.
Punch down and divide in half. Shape into loaves. Places in 2 greased 9x 5 x 3 – inch bread pans. Cover; let rise in warm place free from draft, until double in bulk, about 30 minutes.
Bake @ 400*F. For about 30 minutes. Remove from pans and cool.That is the recipe I have found works best for me! And I know it sells well at the bakes sales at church too!
If you enjoyed this article, please consider sharing it!
