English Muffin Inspired Bread

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!

English Muffin Inspired Bread

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.
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