This is a very flexible recipe.
Using the sponge will give the bread a deeper flavor. Just subtract the ingredients used from the regular method

Sponge method:
In a glass or metal bowl take 1 cup of 100 degree water, 1 cup of flour, a pinch or two of sugar, 1 teaspoon of yeast and whisk to combine. Cover with plastic wrap, and poke a couple small holes to allow the sponge to breath. Allow to sit for 1 to 8 hours in a warm place. The time is up to you. The longer it sits the more the flavor will change.
Then follow the rest of the instructions for the regular method, understanding that you have already used some of your ingredients to make the sponge.


Regular method:
In a glass bowl add water heated to 100 degrees and add a pinch of sugar and yeast. Allow to sit for 10 minutes. In another bowl whisk oil, sugar, and eggs until combined. After the yeast has bloomed for 10 minutes, whisk into the egg/oil mixture.
(Add sponge at this point if made).
Whisk in 1 cup of flour until combined. Add flour, one cup at a time until dough becomes to hard to stir and starts to form. Kneed in the remaining flour as needed to form a dough that is moist but not too sticky.

Place in a clean bowl sprayed with no-stick spray, cover and allow to rise for 1-1/2 hours.

Punch down dough and turn out onto a floured surface. Gently kneed dough to remove large bubbles, about 1-2 minutes.

Form into golf-ball sized balls for dinner rolls, or into three loaves and cover. Allow to rise for 45 minutes more.

Bake at 350 degrees for 30-35 minutes.

Optional:
For dinner rolls, melt 1 stick of butter and brush tops. Sprinkle on sesame seeds, poppy seeds, or parmesan cheese

Recipe Information Just your basic bread recipe. Different flour can be used. For wheat flour increase yeast by 1 tsp. Heavier flours need more yeast. Category : Breads Contributor : sholmquist Print Recipe