OREO BISCUIT BREAD LOAF [SPONGE DOUGH METHOD]

I love making bread using the sponge dough or overnight dough methods because these 2 methods yield very soft and moist bread which stays fresh even on the third day.  Lovely bread worth making for the family and friends.  This recipe makes 2 loaves of bread.

Ingredients for Sponge Dough

300 gm bread flour

200 ml water

2 tsp instant yeast

• Mix all ingredients into a soft, rough dough.  Cover with a clean cloth to proof for 1-2 hours or until double in size.

Ingredients for Bread Dough

200 gm bread flour

2 tbsp sugar

1 tsp salt

1 egg

50 ml water [may need less]

110 gm Oreo biscuits [crushed]

1-2 tbsp butter

• Mix all ingredients [except water, Oreo cookies and butter] to prepared sponge dough.  Then gradually add in water.  Knead till a soft dough is formed.   Takes about 10 minutes.  Add in crushed cookies and butter.  Continue kneading till dough is soft and smooth [another 10 minutes].  Remove dough and shape into a ball.  Cover with a clean cloth and leave to proof for 15 minutes.
• Punch down dough, then divide into 2 portions.  Roll out each portion and fold into thirds, then roll swiss roll style into a log.  Place in loaf tin.  Cover to proof for at least 1-2 hours or until double in size.
• Bake in preheated oven at 180 degrees for 25 minutes.
• Remove from pan to cool  on rack immediately after baking.