Softest White Bread

Directions

1. 1
   For sponge, in a bowl mix together the 1/4 tsp yeast, 1/2 cup lukewarm water, 1/2 cup bread flour and 1 tbsp sugar.
2. 2
   Cover with plastic wrap and let sit at room temperature for 2-3 hours (or overnight).
3. 3
   For roue, in a small saucepan mix together 1 tbsp bread flour and 1/3 cup milk.
4. 4
   Stir over medium heat until it forms a smooth paste (similar to pudding in texture).
5. 5
   Scoop into a small bowl and cover with plastic wrap.
6. 6
   If using the same day, let sit at room temperature.
7. 7
   If using the next day, cool for 1 hour at room temperature and then refrigerate.
8. 8
   Add to the sponge, 2 beaten eggs, 1/4 cup lukewarm water and 1 tsp yeast.
9. 9
   For dough, in stand mixer bowl (or large bowl if doing manually) add 2 cups sifted bread flour, 2 tsp salt, 2 tbsp sugar, and sponge mixture.
10. 10
    Mix together on low (speed 2) for about 2 minutes and let rest 20 minutes.
11. 11
    Then add to mixer bowl 1-1/2 cups sifted bread flour, roue mixture, margarine or butter and oil.
12. 12
    Mix on low (speed 2) until smooth (about 4 minutes).
13. 13
    On floured surface, knead dough for about 2-4 minutes.
14. 14
    (If making by hand, knead for about 15 minutes).
15. 15
    Try not to add too much more flour during kneading (maybe 1-2 tbsp flour).
16. 16
    Dough should be very smooth and soft but not sticky.
17. 17
    Place dough into a large oiled bowl turning dough several times to coat with oil.
18. 18
    Cover with plastic wrap and let rise for at least 2 hours.
19. 19
    Press the dough into a rectangular shape and roll up tightly (rolling from the short side).
20. 20
    Pinch seams and sides closed.
21. 21
    Place seam side down in a greased 9 X 5 loaf pan.
22. 22
    Cover with the plastic wrap and let rise for about 1-1/2 hour.
23. 23
    Preheat oven to 350 degrees.
24. 24
    Make 3-4 slashes (scoring) across the top of the dough using a razor or sharp knife (about 1/4 inches deep).
25. 25
    Bake for 35-38 minutes.
26. 26
    When done, immediately turn bread out onto a cooling rack.
27. 27
    For a great tasting banana bread, leave out the 1/4 cup lukewarm water that's added to the sponge.
28. 28
    Add a large very ripe mashed banana, 1 tsp vanilla extract, 1/2 tsp cinnamon powder and 1 tbsp dark brown sugar.