To make the sponge mix together the flour and yeast in a 4-quart bowl. Stir in the milk until all the flour is hydrated. Cover the bowl with plastic wrap and ferment at room temperature, until the sponge becomes aerated and frothy and swells noticeably. In Reno, NV this process takes about an hour and a half. In Las Vegas this process takes about 35 minutes. All based on "room temperature"
To make the dough add the flour salt and sugar to the sponge. Then add the egg yolk and oil or other fat (butter - shorting - etc...).
Proof in the bowl until the dough about doubles in size (I run about an hour)
put in your bread pan (shape as you wish) - proof until you are happy with the size... (ususally about 45 minutes for me)
bake at 350(F) for 40 minutes - covering with foil around 20 minutes to eliminate over browning and keeping the crust soft.(or 400(F) for 15 mins for buns)
Be careful to not over proof - that can make the crumb too "airy" at the top of the loaf.
This bread takes about 6 hours so give yourself plenty of time to proof your sponge and dough. Don't forget to set your timers to remind you to check!!!
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|Serving Size: 1 Loaf (647g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 124 (6%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 213.6mg||66 %|
|Sodium 41.9mg||1 %|
|Potassium 879.3mg||23 %|
|Total Carbohydrate 448.7g||132 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 431.1g|
|Protein 67.6g||97 %|
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Calories per serving: 2216
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