Home Bread-Bakers v005.n029.5

whey powder bread

Reid <SLJC6@cc.usu.edu>
Thu, 28 Jul 1994 18:07:38 -0600 (MDT)
Hi everyone:

Here is a nice bread recipe that calls for whey powder.  I
really like it (however, be ready to bake, because it
makes (8?) loaves).


Reid J. Furniss

                    *  Exported from  MasterCook II  *

             Quick method whey bread recipe (Makes 8 loaves)

Recipe By     : Gossner Cheese Company, Logan, UT
Serving Size  : 1    Preparation Time :2:00
Categories    : Whey Powder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      Cups          Flour
   3      Tablespoons   Dried Whey
   2      tsp           Salt (rounded)
   1      Tablespoon    sugar (rounded)
   1      Cup           Salad Oil
   2      Packages      Yeast, or 2 Tablespoons (rounded)
   8      Cups          Hot Tap Water

   Put yeast, sugar and 1 cup water in a pint bowl.  Let raise till 
bubbly.  Sift dry ingredients.  Add water, then the yeast and knead well 
with one hand.  Dough shoudl be sticky.  Don't add more water.  If too 
firm add more water.

   Clean hands with edge of spoon.  Pull dough away from sides of bowl, 
pour some oil in, then turn dough and work in more oil until all sides 
have been covered with oil.  Knead bread which is no longer sticky until 
all the oil is worked in.

   Let raise 15 minutes.  Grease pans.  Put dough on greased plastic 
sheet.  Divide into four (4) parts.  Take one part away and put the 
remaining three parts back into the bowl.  Divide the one part in half.  
Pound cut flat, fold over toward you, then fold in sides pounding out 
bubbles as you go.  Fold ends into make smooth loaves.  Place in pans.  
Repeat quickly for all parts.  Cover.  Turn oven to 400.  When bread is 
just rounded over tins (about 20 minutes) place in heated oven, tins 1/2 
inch apart.  Bake 15 minutes then reduce heat to 350 for 40 minutes more.  
Cool.  Place in plastic bags forcing out all air.  Freeze, when tawing, 
leave bag tightly closed.  Turn every little while until all moisture is 
reabsorbed into the bread.  

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