After making yogurt (or cheese) you’re going to have a bunch of a golden liquid called whey. I’m a big fan of homemade bread so when I heard that you could use whey to enhance bread I decided I needed to try it the next time I made yogurt.
The benefits of using whey for making bread are a better rising time, better crusts and flavor, and a firmer texture.
I made my first batch earlier in the week and we ate it so quickly that I didn’t get a chance to take pictures. I’ll try to make some more later on and post pictures this time.
I found that the crust and texture of this bread was excellent and it rose very nicely in a fairly short period of time.
- 3/4 cup whey
- 1 packets dry active yeast (3 teaspoons)
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 2 teaspoons salt
- 1 egg
- 2-3 cups all-purpose flour (approximately)
The above makes one loaf. Simply scale things up by the number of loaves you’d like to make. (2 loaves would be 1 and 1/2 cups whey, 2 packets yeast, etc).
- Proof the yeast: Heat the your whey to 110 F and add your yeast. Cover with a cloth and let sit while you prep the other ingredients.
- In a mixing bowl add half of your flour, the butter, sugar, and salt.
- Add the eggs
- Add the warm proofed yeast
- Mix until it forms a dough ball. If the mixture is too wet to form a ball add a little flour until things start to stay together.
- Flour a cutting board or some other surface and turn the dough ball out onto it.
- Knead the dough for 5-10 minutes
- Grease a large bowl with butter or oil and place the dough in the bowl. Turn it a few times to cover in oil.
- Cover the bowl with a cloth and set the bowl in a warm place to rise for 1 to 2 hours.
- Punch the dough down and divide into loaves.
- Cover loaves and allow them to rise for another hour.
- Heat oven to 425 F and cook for 20-25 minutes.
- Remove from the oven and turn out onto backing rack to cool