Every time I made túró [Hungarian curd cheese] I felt
guilty discarding the leftover whey. I tried making ricotta from it, but it was
a complete disaster. Then the thought occurred to me what if I use the whey for making
bread? Adapted from the recipe from How to Feed a Picky Eater, when I make túró now, the following day we have delicious whey bread. There is no waste and the bread from whey is one of my favorites. The flavor is lovely, it is soft on the inside and
crispy on the outside.
2 cups lukewarm whey
3 tablespoons olive oil
2 tsp instant dry yeast
1 Tbsp sugar
2 tsp salt
5 cups whole purpose flour
2 Tbsp butter, melted
- Place the first five ingredients in a large mixing bowl.
- Begin to add the flour.
- Keep adding the flour until a soft and slightly sticky dough forms.
- Transfer the dough to an oiled bowl, turn it over and cover it with a clean kitchen towel.
- Let the dough rise for an hour and a half.
- Meanwhile line a regular size bread pan with parchment paper.
- When the dough has doubled in size, transfer to the bowl of a standing mixer and knead it until shiny and very elastic.
- Shape the loaf and place it in the prepared bread pan.
- Brush the top with melted butter and set it aside to rise for another 30 minutes.
- Preheat the oven to 375F.
- After 30 minutes place the bread in the preheated oven and bake for 30 to 35 minutes.
- Leave the bread in the pan for 5 minutes and then turn it out onto a wire rack to cool.
