Texas Culinary Academy

Sponge:

1 oz fresh yeast

1.25 cups warm water

.5 oz malt syrup

16 oz bread flour

Dough:

1 oz non fat dry milk solids

.75 oz warm water

1 oz sugar

1 T salt

12 oz bread flour

1.5 oz butter, soft

Mix sponge ingredients, water and yeast first. let stand for 30 minutes covered at room temp. Add remaining ingredients

and let stand or ferment untill double in size. Butter a pullman pan or bread pan if no pullman pan available. Roll dough

to length of pan closing off seems. put in pan proof in humid area at temp between 90 and 100. bake in oven preheated

to 400 degrees till light brown crust is formed.