A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If the temperature of heat is properly attended to the sponge will be foamy and light in half an hour. This recipe is faster than home-made yeast bread, taking only 3 hours versus 12-14 hours.
Preserved exactly as written in the original source
Dissolve the yeast in a pint of lukewarm water
Stir into it enough flour to make a thick batter
Cover the bowl containing the batter or sponge with a thick folded cloth and set it in a warm place to rise
If the temperature of heat is properly attended to the sponge will be foamy and light in half an hour
Stir into this sponge the salt dissolved in a little warm water
Add the rest of the flour and sufficient warm water to make the dough stiff enough to knead
Knead it from five to ten minutes
Divide it into loaves
Knead again each loaf and put them into buttered baking tins
Cover them with a double thick cloth and set again in a warm place to rise twice their height
Then bake the same as any bread
Modern guidance to help you succeed with this vintage recipe
Compressed yeast (fresh cake yeast) contains living organisms that ferment sugars in flour, producing carbon dioxide gas that leavens the dough. The initial sponge method pre-ferments a portion of the flour, developing more complex flavors and strengthening the gluten network before the final dough is mixed. This technique also allows the yeast to multiply rapidly in an ideal environment, creating a more vigorous rise. The warm (not hot) water activates the yeast without killing it—temperatures above 120°F will destroy the organisms, while 80-100°F is optimal for rapid fermentation.
This recipe is designed for same-day baking and relies on quick fermentation. However, after the first rise in pans, you can refrigerate the shaped loaves for up to 12 hours. Bring to room temperature (about 1 hour) and allow to complete rising before baking. The sponge itself can be made up to 2 hours ahead if kept in a warm place.
Store completely cooled bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight freezer bag for up to 3 months. Toast frozen slices directly or thaw at room temperature for 15 minutes.
AI-generated tips from Chef Cecil's culinary database
This recipe is designed for same-day baking and relies on quick fermentation. However, after the first rise in pans, you can refrigerate the shaped loaves for up to 12 hours. Bring to room temperature (about 1 hour) and allow to complete rising before baking. The sponge itself can be made up to 2 hours ahead if kept in a warm place.
Store completely cooled bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight freezer bag for up to 3 months. Toast frozen slices directly or thaw at room temperature for 15 minutes.
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