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.

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