Dan's Supreme White Loaf

Recipe Submitted By: bakingmad

Spread out the time of hand baking by making the sponge the day before.
Fuller flavour and an artisan texture can be created at home in this way..... why don't you give it a try!
This recipe was first published in Allinson 'Better Bread Booklet' inspired by Dan De Gustibus.

Preparation Time	2 hours 30 minutes
Portions	1 Loaf
Skill Level	Advanced
Average Rating

Ingredients

100 grams	Allinson Premium White Very Strong Bread Flour overnight sponge
1 tsp	Runny Honey overnight sponge
½ tsp	Allinsons Easy Bake Yeast overnight sponge
75 ml	Water overnight sponge, warm
245 ml	Water warm
1	Egg Yolk
25 grams	Butter melted
1 tsp	Runny Honey
2 tsp	Salt
400 grams	Allinson Premium White Very Strong Bread Flour
1 ¼ tsp	Allinsons Easy Bake Yeast

Method

Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text

Mix the sponge ingredients together to a smooth dough, cover with a tea towel and leave to ferment for 2 hours.
Then cover with film and place in the fridge overnight.
Remove from the fridge the next morning 30 minutes before you want to start making your loaf.
Then follow the method below.
Put the remaining ingredients, together with the overnight sponge, into the bread maker baking pan in the order specified for your particular model (see manufacturer’s handbook).
Set to the Normal/Basic White Program for the appropriate size loaf.