Recipe Source: Lo's Kitchen: Classic White Sandwich BreadINGREDIENTS
2 1/2 cups water, 115º F
1 1/2 Tbsp Instant Yeast
1/3 cup Raw Honey*
1/4 cup Unsalted Butter, Softened
2 tsp Sea Salt
7 cups Bread Flour** + more as needed
OR
7 cups AP Flour
2 Tbsp Vital Wheat Gluten
DIRECTIONS
In stand mixer, mix water, yeast, honey, and 3 cups of flour***. Mix until combined. Cover with a clean tea towel, and let sit for 20 minutes. The mixture should almost double in size, and when stirred with have a "sponge-like" structure inside.
Add 2 more cups of flour, salt, and butter to your sponge mixture; and set your mixer to a low speed. Slowly incorporate the remaining flour in 1/2 cup increments.
When the dough seems soft, not too sticky, and is gently pulling away from the sides of the bowl, you have added enough flour. Knead for 10 minutes.
After kneading, round out the dough into a ball. Grease the bottom of a bowl, place dow in bowl, and cover. Let rise about 25-30 minutes, or until doubled in size.
Grease two 9x5 inch pans.
Punch down the risen dough to release air bubbles. Divide the dough in half. On a lightly flour surface, gently work dough into a tick rectangle (about 12x8") and fold into thirds- letter fold. Roll it up, and pinch the seams together, and gently thrown loaf on the work surface. Pinch seams down one more time, and gently roll against work surface to elongate the loaf. Repeat with other half of dough.
Place loaves in prepared pans, cover, and let rise for about 25 minutes, or until the peak of the loaf is just arching over the rim of the pan.
While dough rises, preheat oven to 375ºF.
Bake for 25 minute, or until bottoms are golden brown.
Remove from pans, and transfer to cooling rack. Generously lather the tops of loaves with butter.
*130 grams Yack's Unfiltered Honey
**1000 grams Lehi Mills Unbleached Turkey Flour.
400g at sponge stage, remainder at second stage
**If using APF+VWG, add the vital wheat gluten at this stage.
