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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 1 |
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I've been making my own Greek yogurt for about a year now (you don't need a machine or mail order culture and it's the simplest thing in the world... message me if you want the instructions) and am always interested in uses for the whey. Read more . Today I came up with this recipe, incorporating the whey from my goat's milk yogurt AND semolina flour for a chewy, dense loaf that rises like a dream. Pair it with good butter and prepare for bliss! Ingredients:
1 t. yeast |
1 t. sugar |
2 1/4 cups yogurt whey, divided |
2 3/4 cups all-purpose flour |
1 1/4 cups semolina flour |
2 t. salt |
egg wash |
sesame seeds |
Directions:
1. Proof the yeast with the sugar in 1/2 cup of lukewarm whey.
2. Once yeast is foamy, set the bread machine to the dough only setting and add this mixture and all remaining ingredients EXCEPT egg wash and sesame seeds. The machine will combine the ingredients, knead the dough and give it its first rise, then beep to indicate that the dough is ready to shape.
3. Remove the dough from the machine and transfer it to a flour-dusted surface. Pat the dough into a rectangle, about 1/2 to 3/4 inch thick, in which the narrow sides of the rectangle are parallel to the edge of your counter.
4. Starting with the top of the rectangle, the edge that's furthest from you, fold one-third of the dough over. Now, fold the bottom third of the dough up over the other folded piece, as if you were folding a letter. Turn the piece of dough 90 degrees, then repeat the folds, folding the top third of the dough down over the middle. Fold the bottom third of the dough over the center. You should now have a thick, square-ish piece of dough.
5. Turn the dough over so that the seam is on the bottom, and tuck the layered sides underneath so the entire exposed surface of dough is smooth. Place the dough in a pan that's been sprayed with olive oil cooking spray or coated with olive oil, and use your hands to flatten the dough a little towards the edges of the pan. The dough does not need to fill the entire bottom of the pan, because it will expand to fill the pan as it rises.
6. Cover pan of dough with a dishtowel and allow to rise in a warm space. Dough should rise for 30-45 minutes or until it is doubled in size. A good indication that it has risen enough is if the dough has risen a little past the top of the pan.
7. Brush the loaf with the egg wash and sprinkle with sesame seeds.
8. Bake at 375 for 35-45 minutes. Bread will be done when its crust is firm and browned, and the underside of the loaf is also firm and makes a hollow sound when tapped.
9. Remove the bread from the pan immediately and cool on a rack.
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