Aunt Sarah's White Bread (sponge Method) Recipe

Aunt Sarah's White Bread (Sponge Method)

Aunt Sarah's White Bread is a classic recipe that has been passed down through generations. This recipe follows the sponge method, which involves creating a yeast sponge the day before baking bread. This process allows for a more flavorful and light bread.

Preparation time: 24 hours
Cooking time: 1 hour
Yield: 3 large loaves

Fun Fact: Did you know that sponge methods have been used for centuries to create light and fluffy bread? The fermentation process in the sponge helps develop the flavors and creates a better texture in the final product.

Ingredients:
- 1 quart potato water (no salt), from boiled potatoes
- 2 medium-sized potatoes, finely mashed
- 1 tablespoon sugar
- 1 cup home-made or baker's yeast
- 1 pint potato water
- 1 tablespoon sugar
- 1 pint yeast sponge (prepared the day before)
- 1/2 teaspoon salt
- 3 pounds sifted flour, dried and warmed
- Melted butter, for brushing over the loaves

Instructions:

Day 1:
1. After the mid-day meal, prepare the yeast sponge. In a large bowl, combine 1 quart of potato water, finely mashed potatoes, 1 tablespoon of sugar, and 1 cup of yeast. Mix well.
2. Divide the mixture equally into two 1-quart glass fruit jars. Close the jars tightly and shake well to mix the yeast and potato water. Cover the jars with a napkin and place them in a warm spot near the kitchen range overnight. The sponge should become light and foamy.

Day 2:
3. In a large bowl, combine 1 pint of potato water, 1 tablespoon of sugar, 1 pint of yeast sponge, and 1/2 teaspoon of salt.
4. Gradually add the sifted flour, kneading for 15 to 20 minutes until a stiff dough is formed. The dough should be fine-grained, elastic, and not stick to the bake board.
5. Place the dough back into the bowl and allow it to rise for about 4 hours until it has doubled in size.
6. Once risen, knead the dough down and set it to rise again for about 1-1/2 hours.
7. Preheat the oven to a rather hot temperature.
8. After the second rise, mold the dough into three large, shapely loaves and place them in the baking pans. Allow the loaves to stand for one hour until they have doubled in size and show signs of cracking.
9. Brush melted butter over the loaves of bread. This will create a crisp crust when baked.
10. If the pans were not covered initially, invert a pan over the top of each loaf.
11. Place the pans in the preheated oven and bake for about 1 hour, or until the loaves are golden brown and crusty.
12. To test if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready.

Fun Fact: Aunt Sarah's White Bread has been a winner at County Fairs and Farmers' Picnics, thanks to its exceptional taste and texture.

Tips:
- Keep the remaining pint of yeast in a cool place for up to one week. Use it to make fresh yeast foam for the next batch of bread.
- When baking bread, make sure to adjust the oven temperature throughout the process to achieve the desired results. Start with a hot oven to allow the bread to rise, then lower the heat to develop a golden crust.

Similar Recipe Dishes:
1. Brioche: Brioche is a rich and buttery bread that is often enjoyed as a breakfast treat or used to make sandwiches.
2. Challah: Challah is a traditional Jewish bread that is often braided. It has a slightly sweet flavor and is perfect for serving on special occasions.
3. Baguette: Baguette is a long and thin French bread that is crusty on the outside and soft on the inside. It is a versatile bread that can be used for sandwiches or enjoyed on its own.

Enjoy baking Aunt Sarah's White Bread using the sponge method and savor the delicious aroma and taste of homemade bread.