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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.

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