5.0 from 3 reviews
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.

Yield: 24 Slices
  • 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
  1. 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.

  2. 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.

  3. 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. Visit our Lessons in Yeast & Baking for more information.
Nutrition Information
Serving size: 1 slice Calories: 170 Total Fat: 2g Saturated fat: 0.5g Carbohydrates: 31g Sugar: 2g Sodium: 105mg Fiber: 31g Protein: 5g Cholesterol: 0mg

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  1. What does it mean: ‘cover with plastic wrap & foil’?

    • Hi Kermit,
      Cover bowl with plastic wrap (1st layer) and then foil (2nd layer). It’s just to keep a nice tight seal on the bowl so the sponge doesn’t dry out.

      Happy baking!

  2. this bread turned out GREAT!! It made the best shrimp salad sandwiches. I will without a doubt save this recipe. Too easy

  3. I have made this recipe a couple of times so far and I love the texture and flavor. It makes a somewhat chewy crust and the inside is very soft. It’s almost like an enriched French bread. It’s very easy to make, as the previous reviewer said. Mix up the sponge before bed and then bake the bread the next day. This bread also stays soft a couple of days longer than bread made without the sponge method. I cut the recipe in half (which was very easy to do) and baked it in an 8×4 pan for 40 minutes. I scalded and cooled the milk and I used leaf lard instead of shortening. I will definitely bake this one again.

  4. I really liked this recipe. It was easy – just mixed the sponge up one day, and then added a few ingredients the next day. The bread had a nice even texture. It was everything you like about homemade bread and was wonderful with soup!

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