Whey Bread Recipe - High Altitude

Bread that has a soft and airy texture on the inside and a crispy golden-brown crust on the outside. Altered for baking at a high altitude (YMMV, decreased yeast from 2tsp to 1.5tsp.) Makes two small loaves of bread, or one large loaf.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 cup of whey (or water, if you don't have whey) in the microwave for about a minute, until it is warm but not hot.

Step 2

Add your 1.5 tsp yeast (adjusted for high altitude - original recipe states 2tsp) and 1 tbsp sugar to your warm whey and stir. Set aside for 10-15 minutes, until it has risen slightly and is forming bubbles on top.

Step 3

Sift 5 cups flour into a large bowl.

Step 4

In another large bowl, mix your whey mixture, one more cup of warm whey, 2tsp salt, 3tbsp oil. Mix in your sifted flour in parts, keeping control over the doughs consistency. The dough should be lightly sticky when it is ready.

Step 5

Lightly coat a large bowl with oil and transfer your dough ball, covering with plastic wrap or a kitchen towel in a warm area. Set aside for one hour. (changed recipe from 1 90min rise to 2 60min rises to adjust for high altitude)

Step 6

Punch down and knead lightly, then cover and set aside for another hour.

Step 7

Lightly coat two 8.5"x4.5" bread pans with oil. Split the dough in two and form loaves by folding and lightly kneading the dough, being careful not to overwork it at this point as this will result in a tougher loaf throughout.

Step 8

Cover both loaves and allow to rise for another 25-30 minutes. Preheat your oven to 375°F. (Another adjustment for high altitude, however other commenters had recommended this as well.)

Step 9

Bake 30-35 minutes. Brush with 1tbsp melted butter in the last ten minutes for a softer crust. Allow to rest for at least 5 minutes, then remove from the bread pan.

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