Instructions: Mix the sponge and let sit in the bowl until bubbly and about doubled. This may take several hours or overnight.

Add the dough ingredients and mix until it becomes difficult to continue. Dump out onto your kneading surface and knead in the last flour plus additional flour to keep from sticking. When dough is smooth and elastic, shape and place in a large buttered loaf pan. Cover with buttered plastic wrap and let rise until very light and risen above top of pan. Slash vertically (split-top style) and place in cold oven. Turn oven to 400 degrees and bake until done (about 50 minutes.) I only recently realized that most pan breads can be started in a cold oven. This is especially nice in summer and conserves energy anytime of year.

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