made with whipping cream sponge dough
is soft and spongy
This is adapted from Peggy Lee's recipe.
I have doubled the recipe to get a big Pullman Loaf 4"x4"x12".
220g bread flour
70g dairy whipping cream (can be replaced with yoghurt)
60g milk or water
1 tsp instant yeast
50g bread flour
1/2 tsp salt
1. mix sponge dough ingredients into a rough dough. Cover & leave on counter top
for 1 hour or up to overnight in the fridge
2. when ready to knead, tear sponge dough into small chunks &
put into the bread machine. Add in the ingredients in the main dough.
Knead till a smooth dough. Allow the dough to rest 40-60min
3. divide and shape dough to put into a loaf pan, allow to proof 60min until double
4. bake in preheated oven 190'C for 40-45min