Cornflour Loaf Bread [Sponge Dough Method]

The recipe here makes 2 loaves weighing about 480 gm each.  Soft loaf bread.   The loaf is not exactly rectangular eventhough I covered it,  as it didn't rise to 90% height of my Pullman's tin.  

Ingredients for Sponge Dough

180 gm bread flour

120 gm cornflour

2 tsp instant yeast

200 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

300 gm bread flour  [removed 2 tablespoons]
2 tbsp wholemeal flour

4 tbsp sugar

1 tsp  salt

1 egg

100 ml water [used about 90 ml]

60 gm butter 

1. Add all the ingredients [except butter] to the sponge dough.  Knead [from low speed to medium] until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.  Knead a further 5-10 minutes and dough does not stick to the fingers or window pane stage.
2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
3. 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 an hour or until double in size [almost reach the rim of the baking tin.  [You can divide dough into any number of equal portions to make smaller loaves].  Remove from oven before preheating it.
4. Bake in preheated oven at 180 degrees for 25 minutes [uncovered] or 200 degrees C for 30 minutes [covered]. 
5. Remove to cool on rack immediately after baking.

Notes

Never discard the loaf bread if they are not that soft or moist to your liking.   It's yummy, delicious [crispy outside and moist inside] when you toast and apply jam and butter to it.