Ingredients

  • 2 pkgs. active dry yeast
  • 1 tablespoon granulated sugar
  • 1 cup warm water, approx. 110-115°
  • cup butter, cut in small pieces
  • ¾ cup hot whey , (You may use milk)
  • 2 teaspoons salt
  • 5 ½-6 cups all purpose flour
  • 1 egg white, beaten
  • cornmeal

Directions

Stir yeast, sugar and warm water together in a large mixing bowl. ( I used the bowl for my stand mixer.) Let it sit until the yeast dissolves and starts to proof. In the meantime, melt the butter in the hot whey and let cool to lukewarm. Add the salt, and combine with the yeast mixture. Add the flour one cup at a time keeping the mixer at a slow speed and scraping the sides of the bowl frequently. Change to the dough hook after you've added three cups of flour. Add the fourth and fifth cups of flour and knead with the dough hook for 5 minutes. Gradually add 1/2-1 more cups flour. When the dough is smooth and soft, scrape it out onto a floured board. Let it rest for 5 or 6 minutes. Divide the dough in two. Roll each half into a rectangle about 12" x 8". Start from the wide end, roll quite tightly, pinching the seams as you go. Butter two baking sheets well and sprinkle with cornmeal. Place the loaves on the sheets and let them rise in a warm, draft-free place until doubled in bulk (about 50-60 minutes). Brush each loaf with beaten egg white and bake in a preheated 425° oven until the loaves are a rich, golden color and make a hollow sound when you tap the top with your knuckles. Baking time varies--it took me about 25 minutes. Cool the loaves on a rack and slice when quite fresh. This bread freezes well.

Source

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Servings/Yield

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