English Cottage Loaf Bread [Sponge Dough Method]

Saw this bread recipe in Lena's [frozen wings] food blog which looks good.  So I tried baking it today but I used the sponge dough method with the same ingredients because I am leaving the house for my regular morning exercise.  I just mix half portion of the bread flour and water with the yeast into a rough dough.  Cover and leave it to rest for 1-2 hours and finish off doing the dough when I came back.  In a way it helps to save time while I do other things [going for exercise and nearby morning market].
A good bread recipe to keep.  Bread is soft, moist, light and texture is lovely.

Ingredients 

[makes 2 loaves x 400 gm]
Overnight Dough

150 gm bread flour 

100 gm plain flour

3.5  tsp instant yeast

180 ml water

• Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours.

Ingredients for Bread Dough

250 gm bread flour

2 tbsp milk powder

3 tbsp sugar

1 tsp  salt

1 egg

80 ml water or just enough to make a soft but not wet dough

50 gm butter [2 tbsp]

Topping [optional] - butter and sugar - after proofing, use a knife to cut slits and spread butter, then sprinkle sugar

• Add all the ingredients [except water and butter] to the overnight dough.  Knead until well combined, then gradually add in water while kneading until a soft dough is formed.  Knead for about 10 minutes then add in butter.  Continue kneading until soft, smooth, elastic and dough does not stick to the fingers [about 15 minutes on high speed].
• Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
• Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size. 
• Bake in preheated oven at 180 degrees C for 25 - 30 minutes.  Remove to cool on rack immediately after baking.

  
Note:

This bread makes lovely bread toast with  butter and jam