This classic white bread recipe uses a traditional sponge method, where a portion of the flour and yeast is allowed to ferment before the final dough is mixed. This technique develops a deeper, more complex flavor and a tender, airy crumb that store-bought loaves simply cannot match. The dough is enriched with milk and shortening, resulting in a soft, slightly sweet loaf that stays fresh for days. It is perfect for sandwiches, toast, or simply served warm with butter. While it requires some patience for the rising times, the process is straightforward and rewarding. This hearty, home-style bread brings a comforting warmth to any table and pairs beautifully with soups, salads, or as a side to dinner.
White Bread
Description
This classic white bread recipe uses a traditional sponge method, where a portion of the flour and yeast is allowed to ferment before the final dough is mixed. This technique develops a deeper, more complex flavor and a tender, airy crumb that store-bought loaves simply cannot match. The dough is enriched with milk and shortening, resulting in a soft, slightly sweet loaf that stays fresh for days. It is perfect for sandwiches, toast, or simply served warm with butter.Ingredients
Directions
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Make the sponge: In a large bowl, combine the warm water and 2 tablespoons of sugar.
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Sprinkle or crumble in the yeast and stir until completely dissolved.
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Add 2 cups of sifted enriched flour and beat until the mixture is smooth.
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Cover the bowl and let the sponge rise in a warm, draft-free place until light and spongy, about 1 hour.
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Prepare the milk mixture: Scald the milk in a saucepan.
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Stir in the remaining 2 tablespoons of sugar, salt, and shortening until dissolved.
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Cool the milk mixture to lukewarm (approximately 110&# 194;°F/43ðC).
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Stir the risen sponge down to deflate it.
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Stir the lukewarm milk mixture into the sponge.
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Stir in 5 cups of sifted enriched flour until a stiff dough forms.
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Turn the dough out onto a lightly floured surface.
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Knead the dough until it is smooth and elastic, about 10-12 minutes.
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Place the dough in a greased bowl and brush the top with shortening.
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Cover and let rise in a warm, draft-free place until doubled in bulk, about 45 minutes.
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Punch down the dough and turn it out onto a lightly floured board.
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Divide the dough in half and let it rest for 15 to 20 minutes.
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Shape the dough into loaves.
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Place the loaves in greased 9x5x3-inch bread pans.
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Cover and let rise in a warm, draft-free place until the center is slightly higher than the edge of the pan, about 1 hour.
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Bake in a preheated 400ðF (200ðC) oven for about 50 minutes, or until golden brown and hollow-sounding when tapped.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 3609.0kcal
- % Daily Value *
- Total Fat 32.6g51%
- Saturated Fat 10.2g51%
- Cholesterol 2.4mg1%
- Sodium 65.1mg3%
- Total Carbohydrate 714.9g239%
- Dietary Fiber 23.5g94%
- Sugars 38.6g
- Protein 92.1g185%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Yeast Temperature: Ensure the water and milk are warm (105-115ðF), not hot, as excessive heat will kill the yeast. If using compressed yeast, cool the water to lukewarm before adding.
Salt: Although not explicitly listed in the original ingredient list, salt is mentioned in the directions ("Stir in 2 T sugar, salt, and shortening"). Use 1 teaspoon for this amount of dough.
Storage: Allow bread to cool completely on a wire rack before slicing to prevent gummy texture. Store in a plastic bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze.
Flour Measurement: For best results, spoon flour into the measuring cup and level off, or use a kitchen scale. Enriched white flour (bread flour) works best for this recipe.
