Easy sponge bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Yeast |
| 3 | cups | Bread flour |
| ½ | cup | Dry milk |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Salt |
| 1 | Whole egg | |
| 1 | cup | Warm water |
| 2 | cups | Flour |
| ½ | cup | Dry milk |
| 1 | pack | Fleishman's dry yeast |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Salt |
| 1 | Whole egg | |
| 1 | cup | Water |
Directions
ABM VERSION
TRADITIONAL METHOD
ABM Method: Add ingredients in order given.
Traditional Method: Put all together and beat thoroughly. Let rise fully (over hot water to speed rising).
Stir down: Put sponge at once into loaf pan. Let rise to fill pan ⅞'s.
Put into 400 degree oven 10 minutes, then 375 degree for 30 minutes.
Posted to Bakery-Shoppe Digest V1 #243 by Shelley Sparks <ssparks@...> on Sep 16, 1997
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