Modern Sponge White Bread

THIS RECIPE MAKES 2 LOAVES

Yield: 24 Slices

Ingredients:

1 cup Water
2+1/4 tsp Active Dry Yeast
6+1/2 to 7 cups Bread Flour
1+1/2 cups Milk
3 TBSP, plus 1 tsp, separated Sugar
1 TBSP Salt
2 TBSP Shortening

Instructions:

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.

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 ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe.

Red Star Yeast