A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Monday, January 16, 2012

Whey Bread and Buns

After making cheese (previous post), I had quite a bit of whey left over.  I decided to make bread and large buns with it.  I also saved some dough to make cinnamon raisin bread (next post).  This bread dough produced lofty, soft buns with a slight tangy flavor--heavenly!
Sliced in half, these make delicious toast.
Whey Bread  350 for 25-40 min (15-20 min for buns)
2 cups whey
1/4 cup sugar
1/4 cup butter (or lard)
1 Tablespoon salt
1 Tablespoon yeast (1 pkg)
5-6 cups flour (more if needed for soft dough)--Melt butter; Add whey and heat just to lukewarm.  Add yeast and let sit until the yeast bubbles (15 min) Sift 3-4 cups of the flour into a large bowl. Add the sugar and salt and mix. Make well in center and add liquids. Stir in remaining flour until large ball can be formed. Place ball on floured surface and knead 10 minutes. Put in large bowl, cover with light towel and set in warm place to rise until doubled. Takes approx. one hour to rise. Punch down and put in greased bread pan or make buns on greased cookie sheet. Let rise a second time. It will take less time, approx. ½ hour. Bake until golden brown on top and has hollow sound when top is tapped on top. Cool before storing.

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