I love making my own yogurt! I strain it to make Greek yogurt which means I have the liquid whey left after I strain it. I used to freeze it in ice cube trays to use in my husband’s breakfast smoothie, but since he has gone to using coconut milk in it, he doesn’t want me using the dairy whey in it. I strongly dislike wasting any type of food, but I hadn’t been able to come up with a use for it—and I did freeze five trays of cubes to store if I came up with an idea.
While reading some recipes online I came across this one ttp://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe .
It sounded like something easy enough to make; when I was scrolling thru some comments I saw that someone mentioned substituting whey for the milk and water. So, I did! And it turned out great! I now have a quick and easy recipe for making bread and it uses some of the whey I have! Winner-Winner!
I love to bake bread and I prefer using a glass loaf pan. This is the one I used to make this loaf of bread. http://amzn.to/2lSrNW2 This pan is larger than the one mentioned in the original recipe, but the bread turned out just fine when I used it for this loaf. The texture of the bread did remind me of an English muffin. We did eat the first two pieces with butter BEFORE it had completely cooled. (I mean, really, who can resist a warm piece of homemade bread?) The remainder of the loaf I did toast before we ate–very good stuff toasted up with butter. Even did some with avocado, which is one of my favorite things to put on top of toast!
The recipe I have here is almost identical to the one that I linked to above, with the main difference being the whey being substituted for the milk and water in the King Arthur’s flour version. I did use the unbleached King Arthur flour. It has become my favorite flour to use!
So what have you been baking lately?
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