It uses what is called the "sponge rise" method, though after looking this term up on Google, what is described in this recipe is not the standard for this method. Doesn't matter... This is a great bread, though not one I would consider for making sandwiches with. No this is a bread where you slice off a slab, the likes of Texas Toast. This bread is the type you use for sopping up all that goodness left in the stew or soup bowl... This is the slice of bread you use to make sure you get all that Gooey goodness of the egg yoke off the breakfast plate. This, this is the bread that serves as a desert... With soft butter smeared on it and a heaping spoonful of jam, chased by a good cup of coffee or ice cold milk. Mmmmm!
Thank You Grandma VanDoren!
Now I didn't have enough "bread loaf" pans, so I substituted a good ol cast iron skillet, oiled and sprinkled with corn meal. Tonight when I make another batch... I'll use instead my cast iron dutch oven... that way it will rise much higher and be more plentiful. My Mother taugh me to coat the tops with a cold butter stick shortly out of the oven... it makes the crust all that much softer.
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It uses what is called the "sponge rise" method, though after looking this term up on Google,...