7.25.2010

Whey Bread & Yoghurt Cheese

Whey Bread & Yoghurt Cheese

forgingfromageThe latest assignment at forging fromage is yoghurt cheese, which is just plain yoghurt strained overnight. This will thicken the yoghurt and increase its tangy flavour. I stirred a bunch of finely chopped chives into the yoghurt cheese, which made for a great spread for dinner on a hot summer day.

One pound of yoghurt yielded just the 150 grams of whey to make a half-batch of whey bread. The dough didn't rise very much, but that was probably due to the fresh yeast sitting in my fridge for a week or two past its sell-by date and being not that fresh anymore. The bread has a subtle sweetness which would work well with some honey or jam after toasting.


I'm sending this to Susan's YeastSpotting.


Whey Bread with Butter and Honey

Source: The Handmade Loaf by Dan Lepard

Ingredients:

1 1/2 tsp fresh yeast, crumbled
300 g whey
50 g honey
500 g strong white flour
1 1/4 tsp fine seas salt
50 g softened butter

Method:

In a bowl whisk the yeast with the whey and honey. Stir in 250 g flour and the salt, and leave in a warm place for 30 minutes, to make a yeast batter.

Meanwhile, rub the butter into the remaining 250 g flour,until it is evenly incorporated and the mixture resembles fine bread crumbs. Stir in the yeast batter after its 30 minute rest, and mix together until you have a soft dough. Scrape any remaining dough from your hands, cover the bowl and leave for 10 minutes. Rub 1 tsp of corn or olive oil on the work-surface and knead the dough for 10 seconds, ending with the dough in a smooth, round ball. Wipe the bowl clean and rub with 1 tsp oil, return the dough to it, cover and leave for 10 minutes. Repeat this light kneading twice more, at 10 minute intervals, then leave the dough for 30 minutes.

At this stage the dough should be soft and elastic, with air bubbles starting to show as blisters on the outer surface. A quick, small cut through the surface of the dough should show a network of air bubbles created by the yeast. Shape the dough into a ball, and place it smooth-side down into a flour-dusted cloth. Leave in a cool place (20-24°C) for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7. Upturn the dough on to a flour-dusted baking tray, then gently spray the outside of the dough with water. Place the tray in the centre of the oven and bake for 50 minutes, or until the loaf is a good brown colour and light in weight. Cool on a wire rack.

9 comments:

girlichef said...

Both the cheese and the bread look wonderful! Perfect summer meal to me...cheese, bread...just need some wine! =)

MyKitchenInHalfCups said...

I always feel rich when I have whey and potato water frozen (in ice cube trays) so I can use it in bread!
Beautiful loaf Andreas and a perfect topping!

Jeanne said...

I didn't know it was that easy to make cheese! Looks delicious and I'll have to try it!

ap269 said...

I've never used whey for baking breads. What a great idea!!! The cheese looks great, too!

Joanne said...

I love how you used the leftovers from the cheese to make the bread! Good thinking on your part. Both look delicious.

mimicooks said...

I love that you made bread with the whey from the cheese. How frugal!

Elle said...

Whey in bread usually makes it very tender. Your slice looks delicious with the herbed yogurt cheese, too.

Bergamot said...

i too use whey in my breads since it is nutritious and yeah it makes the bread tasty. This looks really good.

Natashya KitchenPuppies said...

Very creative! I love that you used the whey for the bread.