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A Recipe for
Basic Bread Sponge
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This Recipe for Basic Bread Sponge is one of thousands in the Recipes-to-go Bread Cookbook.
All happiness depends on a leisurely breakfast. |
| John Gunther |
If you enjoy this Basic Bread Sponge Recipe - you should enjoy the recipe collections you can find on the websites below:
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This is a recipe for Basic Bread Sponge from the recipe cookbook of Recipes-to-go (Bread)
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
The belly rules the mind. |
| Spanish Proverb |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Whisk the yeast into the water. Allow to sit for about three
minutes. Add the flour, mixing for another three minutes. Place in a
nonreactive bowl and cover. Allow to sit in a draft-free spot until
it rises and gets thick and sticky. This will take about eight hours.
Use a spoon to stir the sponge down before measuring for use in a
bread.
Once risen, refrigerate for up to three days. Allow to come to room
temperature before using. If it goes beyond three days, discard all
but 1 cup of the sponge and make the recipe, adding the reserved
sponge with the flour. Stir for two or three minutes before using.
For all of the breads based upon this sponge, allow two days since the
doughs require overnight refrigeration.
For the best results, use as little of the kneading flour as possible.
To allow yourself to slide the loaves into the oven, form them on a
baking sheet without sides or on the bottom of one with sides that is
turned upside-down.
If you do not have a stone or tiles, bake directly on the baking
sheet(s) upon which you formed the loaves (be sure to use either
cornmeal or parchment between the dough and the sheet).
All of the breads based upon the sponge can be frozen for up to two
weeks. Don't freeze until the bread has cooled thoroughly - then wrap
in foil and freeze. When ready to use, thaw them, still wrapped, at
room temperature overnight. Then, unwrap and warm at 350 degrees for
5 or 10 minutes. Alternatively, you could warm the frozen and wrapped
loaves at
300 for 35 to 40 minutes.
Recipe By : Amy Scherber, Food&Wine 2/93
From:
Serves: owner-Mm-Recipes@idiscover.Net O
Basic Bread Sponge Recipe brought to you by Recipes To-Go