WHITE WHEY BREAD
Soms sit ek met liters en liters wei as ek kaas gemaak het. Gister het ek weer bloukaas cheddar gemaak en besluit in plaas van om dit vir die plante te gooi of vir die diere te gee om te drink, maak ek bietjie brood. Ek maak ook my eie talg* (tallow) aangesien kookolie so duur is.
- 2 cups warm whey /45ºC
- ½ cup white sugar
- 1½ tablespoons active dry yeast
- 1½ teaspoons salt
- ¼ cup melted tallow
- 5 – 6 cups flour (all-purpose flour or bread flour)
In a large bowl, dissolve the 1 tablespoon of the sugar in warm whey, add the yeast and stir.
Allow to proof until yeast resembles a creamy foam, about 5 minutes.
Add the remaining sugar, salt and tallow into the yeast and stir.
Mix in flour one cup at a time. Dough should be tacky; clean the sides of the bowl save for a small part at the bottom.
Too much flour added in yields a dry loaf of bread, so if you’re worried you added too much, add a bit more hot water, until you get the correct consistency.
Knead the dough for 7 minutes.
Place in a well-oiled bowl and turn dough to coat.
Cover with a damp cloth and allow to rise until doubled in bulk, about 1 hour.
Punch dough down and knead for 1 minute.
Shape into a loaf and place into a standard bread loaf pan.
Allow to rise for 30 minutes or until the dough has risen 2.5 cm above the pan (depending on environmental temperature).
Bake at 175 °C for 30 – 40 minutes.
Cool, brush with butter and enjoy!
*Tallow is uitgebraaide beesvet.
Recipe and photo: Natacha Visagie
