Italian Bread

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  • 5 cups all-purpose flour
  • 2 tsp. salt
  • 1 tbls. sugar
  • 4 1/2 tsp. yeast
  • 3/4 cup hot whey leftover after the making of Paneer
  • 1 cup warm water
  • 5 tbls. butter, melted


  • Add dry ingredients to the bowl and stir.
  • If the whey has cooled, heat whey and water. Slice butter and stir into the hot liquid to melt.
  • Add the liquid ingredients to the dry ingredients. Stir well until combined.Stir and knead for an additional five minutes, until the dough is smooth and warm.
  • Divide dough into desired portions. I suggest two pieces for full size loaves or three pieces for moderate, individual loaves. Pat the dough into a rectangle and then roll up into a cylinder. Pinch seams and edges and shape a little bit more.
  • Place onto a sheet pan that’s been sprinkled with flour. Cover and rise in a warm place for 1 hour.
  • If you want sprinkle with sesame seeds.
  • Bake at 425F for 30 minutes

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Source: [1]