Sponge bread is a delightful culinary creation that combines the airy texture of sponge cake with the comforting qualities of traditional bread. This unique fusion results in a soft, moist interior reminiscent of sponge cake, while maintaining the crusty exterior that bread lovers adore.


For the light dough

200g flour
150ml milk
4g instant yeast
65g sugar

For the basic dough:

195g flour
30g milk powder
4g instant yeast
3 egg yolks
45g margarine or butter
45ml milk
4g of salt

For the butter coating:

100g unsalted butter
50g powdered sugar


1. Knead a light dough, which you will then combine with the basic dough.  Combine flour, sugar, yeast and add milk, knead a light dough and leave for 1 hour covered with aluminum foil.

2. Make a mixture for the base dough.  Pour in the flour, milk powder, yeast, eggs, milk and combine the ingredients.  Add the dough you kneaded previously and combine these two doughs, then add the softened butter.  Knead a thin dough and leave for 1 hour covered with aluminum foil.

3. Divide the dough into 12 parts.  Roll into balls.  Then roll out each ball, fold it, and coat one side with butter.  Arrange in a frying pan, which has been covered with butter.  Bake at 180 degrees, 20 minutes.

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