So you just made a batch of cheese and have a bunch of hot whey left over? Before you feed the whey to your dog or worse dump it down the drain, try making this easy, extra-yummy Italian Feather Bread.

I found this recipe in a cheese making kit from New England Cheese Making Company.

Italian Feather Bread Made with Whey

 

Ingredients:

2 packages of active dry yeast

1 Tbls granulated sugar

1 cup warm water (100-115* F)

1/3 cup butter, cut into small pieces

¾ cup hot whey or milk

2 tsp. salt

5 ½ to 6 cups all-purpose

1 egg white, lightly beaten

Cornmeal

Directions:

Stir the yeast, sugar, and warm water together in a large bowl. Let sit until yeast dissolves and starts to proof.

In the meantime melt the butter in the hot whey and let cool to lukewarm. Add salt and combine with yeast mixture.

Stirring vigorously with a wooden spoon, add the flour 1 cup at a time, until the dough almost comes away from the sides of the bowl. (Dough will be rather sticky).

Turn out the dough onto a lightly floured board. Use a large spatula to scrape under the flour and dough, fold the dough over and press it with your free hand. Continue until the dough has absorbed enough flour to be easy to handle. Knead for 2-4 minutes with well-floured hands.

When the dough is soft and smooth, let rest for 5 or 6 minutes. Divide in two.

Roll each half into a 12” X 8” rectangle. Starting from the wide end, roll this up quite tightly, pinching the seams as you roll.

Butter two baking sheets well and sprinkle with cornmeal. Place the loaves on the sheets and let them rise in a warm, draft free place until doubled in bulk, about 50-60 minutes. Brush with beaten egg white and bake in a preheated 425*F oven 30-40 minutes or until the loaves are a rich golden color and make a hollow sound when you tap the top with your knuckles. Cool on a rack and serve fresh.

This post is part of a blog hop called Fight Back Friday hosted by Food Renegade and Food Trip Friday and Barn Yard Hop on Homestead Revival

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