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Sliced loaf of Best White Bread from a Sponge recipe.

The Best Basic White Bread (The Sponge)

This is only the first part of the recipe. You can make this the night before you want to bake bread, or make it and then continue with the next recipe, all in one day.
Course Bread
Cuisine American
Author Recipe Idea Shop / Don Crawford


  • 1 cup warm water about 115 F
  • 1 tablespoon dry yeast
  • 1 tablespoon sugar or honey (optional)
  • 1 1/2 teaspoons salt
  • 1 ½ cups of bread flour


  1. Dissolve the yeast in the water for about 10 minutes. (Add sugar/honey, if you are using)

  2. It should begin to bubble.
  3. Place the salat and the flour in a bowl of at least 8 cups of volume.

  4. Add the yeast/water mixture and stir with a wooden spoon until the dough comes off the sides of the bowl in strings. About 2 minutes.
  5. The dough will be slightly sticky. (You may need to add a little flour if it is too wet or a little water if it is too dry. If you have never made bread before don’t fuss about it. You’ll be ok.)

  6. Cover the bowl with plastic wrap and refrigerate overnight.
  7. When you take it out in the morning (I always bake in the early part of the day), the sponge should have doubled in bulk.