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Sponge White Bread With this recipe you can bring forth the fullest flavor by building the bread in stages rather than making it all at one time. It is similar to English Muffin Bread. (Traditional Method) Oven 400º 1 cup Water (110º-115ºF) 2 1/4 tsp. SAF Perfect Rise Yeast 6 1/2 to 7 cups Bread Flour 2 Tbsp. Vegetable Oil 1 1/2 cups cold Milk 3 Tbsp. Sugar 1 Tbsp. Salt Instructions: In large mixer bowl, combine water and yeast; let stand 5 minutes. Add 3 cups flour and milk to yeast mixture. Beat until smooth, about 100 strokes or about 3 minutes with a mixer. Cover bowl with plastic wrap. Let stand at room temperature for 6 hours. At this time, you can continue to the next step or refrigerate the sponge batter for up to four days. Stir batter down each day. Take the batter out of the refrigerator 1 hour before using it.   ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast

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Add sugar, salt and oil. Gradually add enough remaining flour to make a firm dough. Knead with dough hook(s) 4 to 6 minutes, or by hand, until smooth and elastic. Cover; let rise until dough tests ripe. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14- x 7-inc rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9- x 5-inch bread pans. Cover; let rise until indentation remains after lightly touching the side of the loaf. Bake at 400ºF for 35 to 40 minutes until golden brown. Remove from pans; cool.         ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast