Have you ever had Italian bread in a restaurant that’s flat, white, bland, but oh so good? This is the recipe. I think that Italian mamas must have always made whey bread following the making of ricotta, because they just seem to go together.
Whey bread is very easy to make, as it only has one rise and this comes after you form the loaves. For the first time, I used my new kitchen aid mixer to knead the bread. Superbly simple!
adapted from Home Cheese Making
5 cups all-purpose flour
2 tsp. salt
1 tbls. sugar
4 1/2 tsp. yeast
3/4 cup hot whey leftover after the making of ricotta
1 cup warm water
5 tbls. butter, melted
Extras: cornmeal, sesame seeds, egg white
1. Add dry ingredients to the bowl and stir.
2. If the whey has cooled, heat whey and water. Slice butter and stir into the hot liquid to melt.
3. Add the liquid ingredients to the dry ingredients. Stir well until combined. Or! Use your mixer and the dough hook to mix and knead. Either way, stir and knead for an additional five minutes, until the dough is smooth and warm.
4. Divide dough into desired portions. I suggest two pieces for full size loaves or three pieces for moderate, individual loaves. Pat the dough into a rectangle and then roll up into a cylinder. Pinch seams and edges and shape a little bit more.
5. Place onto a sheet pan that’s been sprinkled with cornmeal. Cover and rise in a warm place for 1 hour.
6. If you want, paint the loaf with egg white and/or sprinkle with sesame seeds.
7. Bake at 425F for 30 minutes.
-This recipe easily doubles.
-Loaves freeze well after they have been cooled.
-Makes great garlic bread!
-Dry leftover pieces and process to make bread crumbs. Keep a container of bread crumbs in your freezer for later use.