I've been making cheese again..... which means more whey, and more excuses to come up with new ideas. First up, I am sharing a modified version of our family bread recipe. This is somewhat different than what my Grandma used to make, but is a bari-friendlier version. Yes, I really do mean it when I say a handful- the original recipe predates the use of standardized measuring cups in the home. Just a loose handful is all that means. Warm for the whey is about 104 degrees, or as Grandma used to call it, warm to touch. I used GNC whey protein powder. This takes almost 5 pounds of flour, and I use King Arthur's bread flour. So.... for the bread....
Bread with protein
In a large bowl, place 1 cup warm (not hot) whey, 1 handful
of sugar, and a rounded teaspoon of yeast. Let sit for about 5 minutes, or
until bubbly. To this add:
4 cups warm whey
2 handfuls of sugar
1 handful of salt
A fist sized lump of shortening (Crisco, margarine, or butter. Grandma used lard....)
2 rounded scoops of unflavored protein powder
Enough flour to make a cake batter consistency. Beat well.
Continue to add flour until a ball forms. Turn out onto a
floured surface, and knead well, until smooth and elastic. Place in a very
large, well greased bowl, and then turn the ball over so that both sides have
now been greased. Cover with a damp cloth and place in a warm spot to rise
until at least double in bulk. “Punch it down”- squeezing it several times to
remove most of the air. Divide the dough into 3 or 4 pieces, and then into pans
for rolls or loaves. Allow it to rise again, or you can freeze it at this
point. Bake at 375 for about 45 minutes, until golden brown. Enjoy.
