November Recipe Re-do

Farmhouse Whey Bread:

You’ll Need

2 packs of active dry yeast
1 tablespoon of whole cane sugar
1 cup warm water (100 – 115 degrees)
1/3 cup of organic butter cut into small pieces
¾ cup hot whey
2 teaspoons salt
5 cups of organic all-purpose flour
1 organic egg
Cornmeal for sprinkling on baking sheet

Stir yeast, sugar, and warm water together in a large mixing bowl. Let sit until yeast dissolves and comes to life (proofing).

Melt the butter in hot whey and cool to room temperature.

Add the salt to butter/whey, and combine with the yeast mixture.

Pour mixture into a mixer (or do by hand slowly) adding the flour, 1 cup at a time.

Place dough on lightly floured board or counter.

Knead using hands and flour until the dough becomes less sticky and smooth – about 5 minutes.

Separate the dough into two halves and roll out each half into a rectangle.

Starting at the wide end, roll each rectangle tightly into a loaf shape.

Pinch the ends together.

Butter a baking sheet and sprinkle lightly with cornmeal. Let loaves rise in warm place for an hour. Preheat oven to 425.

After loaves have risen, brush with beaten egg, and bake 30-40 minutes. Serve fresh or freeze!