Italian Feather Bread

Whey, a by-product of cheesemaking, is an all-purpose liquid. From Whey Lemonade to creamy sauces to baked treats, whey is versatile and surprisingly tasty.
After Kim's ricotta was cooling, we quickly launched into making some bread,while the whey was still hot enough to melt the butter.
If you don't have whey, milk can be used. So don't be afraid to make this luscious light, crusty bread just because you don't have a pot of whey fresh from cheesemaking!

Italian Feather Bread
In large mixing bowl, stir together:
1 c. warm water (100-115 degrees)
1 T. honey (or sugar)
2 packs active dry yeast
Let yeast dissolve and start to proof (gets foamy). In the meantime:
Melt: 1/3 c. butter (in small pieces)
3/4 c. hot whey (or milk)
Let cool to luke warm. The yeast is ready about the same time as the whey. Add to whey:
1 1/2 tsp. salt
Stir the whey mixture into the yeast.
Stirring vigorously with a wooden spoon, add: about 5 c. flour, 1 cup at a time., until the dough starts to come away from the sides of the bowl. It will be soft and somewhat sticky


Turn out the dough onto a lightly floured surface. Knead lightly until the dough has absorbed enough flour to handle easily, 2-4 min.
Keep hands well-floured, the dough will still be sticky. When soft and smooth, let the dough rest by covering with the mixing bowl, for 5 or 6 minutes. Then divide in two. Pat the dough into an 8x12" rectangle. Start from the wide side, roll quite tightly, pinching and sealing the seams as you go.

Butter a baking sheet and sprinkle with cornmeal (or use a baking stone). Place the loaves on the pan, let rise until doubled - about 50-60 minutes. Brush with beaten egg white.

Bake in preheated 425 degrees (I have found 375 works best with my oven) for 30 minutes, or until the loaves are a rich, golden color and make a hollow sound when tapped on top with your knuckles. Cool on a rack and slice when quite fresh.

We took the "quite fresh" directions to heart, cutting off crusty ends still steamy hot, and slathering them with butter. Then we swooned. Then picked ourselves up from the floor and had another slice!

Which is why there is no photo of the finished loaves. We did share one loaf with our neighbor when we went over to milk, and Kim took a loaf home to the farmhouse to treat her visiting girlfriends.

Kimberly says her dad is a pro bread-maker. Be proud, dad, she done good!