Monday, April 6, 2009

English Muffin Bread with Whey

If you have tried to make your own mozzarella now you are probably wondering what to do with all that leftover whey – Here is another recipe:

This bread is delicious - compare to store-bought. It is very easy to make and it freezes well. I make a half recipe, because I’m not sure my mixer bowl will handle 12 cups of flour!

2 Tbsp. sugar
1 ⅓ cup warm water

Dissolve the sugar in the water.

4 Tbsp. active dry yeast

Pour the yeast into a large bowl or plastic container. Add the sugar water and let sit for at least 10 minutes.

Cornmeal, for sprinkling

Meanwhile, grease four loaf pans and sprinkle with the cornmeal.

12 cups sifted all-purpose flour
½ tsp. baking soda

In a large bowl, combine 6 cups of the flour and the baking soda.

4 cups whey
4 tsp. salt

In a medium-sized saucepan, combine the whey and salt and warm over low heat until just lukewarm. Stir the yeast mixture, then pour the warm whey into it. Stir to combine.

Pour the yeast mixture into the flour mixture and stir. Add the remaining flour and combine. (This will take a few minutes, as it makes a very stiff, dry batter. Keep stirring until all of the flour is absorbed.

Preheat the oven to 400 degrees.

Spoon the batter into the prepared loaf pans and press flat. Sprinkle the tops with cornmeal. Let rise in a warm place until the center is 1 ½ inches above the rim of the pan. (The top of the stove is a good place to do this while the oven preheats.)

Bake for 30 minutes.
Yield: 4 loaves

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