Bread on the Serum in the Baker

I often make dough on the whey, which remains from cooking the cottage cheese and homemade Ingredients: Instructions

I often make dough on the whey, which remains from the preparation of cottage cheese and homemade cheese - the baking on it turns dryish, but the bread is magnificent: it is soft, friable, long does not become stale. A simple recipe for bread on the whey in the bread maker - to help the busy housewife! 1. In a bowl, mix the egg, rubbed with salt, and the heated serum - it should be about the temperature of the human body, that is, to the touch quite a bit warm. 2. Dissolve the sugar in the resulting mixture. 3. Sift flour - after all on sifted flour bread turns out much more magnificent. 4. In the breadmaker container, load all the ingredients in the order that is specified in the instructions. I first pour the serum with the egg, then butter, flour, and finally - yeast. 5. Turn on the bread maker, activate the "Basic" or "Whole-grain bread" mode. We choose the size (the same weight), the color and the thickness of the crust, we press "Start". 6. After the automatic shutdown of the bread maker, we take out bread from it - I assure you that you will like it! Finally, I want to note that the taste and texture of bread depends heavily on whey - the more acid it is, the denser the loaf will be. Therefore, strongly acidic whey is more suitable for rye bread, and for wheat it is more fresh. Ready bread should be covered for 10-15 minutes with a clean towel, and then eat with soup, second dishes or tea. Bon Appetit!

Servings: 5-7