Classic Sandwich Bread by Lo's Kitchen

Recipe Source: Lo's Kitchen: Classic White Sandwich Bread
INGREDIENTS
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.

Let cool completely before slicing.

*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.

Creamy Tomato Basil Soup with Cheesy Croutons

adapted from Kitchen Confidence by Kelsey Nixon

INGREDIENTS
SOUP
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 (28 ounce) can San Marzano whole plum tomatoes
2 1/2 cups low-sodium chicken broth
2 tablespoons basil
2 tablespoons sugar
1/2 cup heavy cream
Kosher salt and cracked black pepper
CROUTONS
1 loaf of day old french bread, cut into 1-inch cubes
4 tablespoons extra virgin olive oil
Kosher salt and cracked black pepper
1 cup sharp cheddar cheese, shredded

DIRECTIONS
SOUP
In a large sauce pan, sauté onion and garlic in olive oil over medium-high heat until translucent and fragrant. Add the tomatoes, chicken broth, basil, and sugar. Use a potato masher to crush the tomatoes. Bring the soup to a simmer and cook for 5 minutes.

Purée soup with either an immersion blender or in batches using a blender. Stir in the cream. Bring soup to a simmer, and cook for 10 minutes. Season to taste with salt and pepper.

CROUTONS
Preheat oven to 325ºF.

Toss bread cubes in a large bowl with olive oil, salt and black pepper. Spread evenly onto a lined baking sheet. Bake for 10 minutes until croutons start to become light golden brown.

After ten minutes, sprinkle cheese over croutons, and bake for an additional 5 minutes, or until cheese is melted. Remove from oven.

Serve soup with croutons, and enjoy!