Copyright © 2014 The FOURnet Information Network. All rights reserved.

WHITE BREAD (Sponge Method) 
1 1/2 c. warm water
2 tbsp. sugar
2 pkg. or cakes yeast
Approx. 7 c. unsifted flour
1 c. milk
2 tbsp. sugar
1 tbsp. salt
3 tbsp. butter

In large bowl combine warm water, sugar and yeast. Stir until dissolved. Add 1 1/2 cups flour, beat until smooth. Cover and let rise in warm place until light and spongy, about 25-30 minutes.

Scald 1 cup milk. Add remaining ingredients and cool to lukewarm. Add to sponge along with enough flour to make a soft dough. Mix well and turn out on floured surface and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turn to grease top, cover and let rise until double, about 25-30 minutes.

Punch dough down and shape as desired in well-greased pans. Cover and let rise until doubled, about 25-30 minutes. Bake in hot oven (400 degrees) about 15 minutes for rolls or about 30 minutes for loaves. Turn out onto cooling racks and brush with butter.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s