I’ve been sharing with you a lot of recipes for fresh cheeses. They each create some yummy cheese but then there’s the leftover whey. When I make mozzarella (see how here) and have boiled the whey to make ricotta, my whey is still warm….perfect for making a yeast bread! Here is an easy recipe that only requires your dough to rise once! It has holes like English muffins and it is poorer…great for toasting!
3 packages (or 3 Tbsp) yeast
7-8 cups of flour (2 can be whole wheat)
1/4 cup sugar
1 Tbsp salt
3 cups warm whey (or water)
Mix yeast, 4 cups flour, sugar and salt in a mixing bowl. Pour warm whey (water) over dry ingredients and mix well for 2 minutes. Gradually add more flour, kneading until your dough is smooth and elastic (should no longer be sticky). This will take 10 minutes or so. Divide into 3 equal pieces and place each in a greased loaf pan. Cover loosely with plastic wrap and place in a warm place for 30 – 40 minutes or until doubled in size (my oven has a warm setting so turn my oven on warm and place my pans in there to rise). When doubled, gently remove the plastic wrap and bake your bread in a 350 degree F oven for 30-40 minutes.