Bread on whey in a bread machine
Description
Homemade baked goods for tea. I often make dough using leftover whey from making cottage cheese and homemade cheese—sweet baked goods turn out a bit dry, but the bread is excellent: soft, crumbly, and stays fresh for a long time. Here's a simple recipe for whey bread in a bread machine—perfect for a busy homemaker! 1. In a bowl, mix the egg beaten with salt and warmed whey—the whey should be about body temperature, just slightly warm to the touch. 2. Dissolve sugar in the resulting mixture. 3. Sift the flour—bread made with sifted flour turns out much fluffier. 4. Load all ingredients into the bread machine container in the order specified in the instruction manual. I usually pour the whey and egg mixture first, then the oil, flour, and finally the yeast on top. 5. Turn on the bread machine and select the "Basic" or "Whole Grain" program. Choose the loaf size (weight), crust color, and crust thickness, then press "Start." 6. Once the machine turns off automatically, remove the bread—I assure you, you'll love it! Finally, note that the taste and texture of the bread greatly depend on the whey—the more sour it is, the denser the loaf will be. Therefore, very sour whey is better suited for rye bread, while fresh whey works best for wheat bread. Let the finished bread rest, covered with a clean towel for 10–15 minutes, then enjoy it with soup, main dishes, or tea. Baking is ready. Serve at the table.