Fluffy Yogurt Whey Mountain-Shaped Bread

Name: Fluffy Yogurt Whey Mountain-Shaped Bread
Yield: 1 serving
Cuisine: American
Ingredients: 250 grams Strong bread flour; 100 grams ■Whey from drained yogurt; 25 grams ■Egg; 45 grams ■Milk; 20 grams Sugar; 20 grams Butter (unsalted); 4 grams Salt; 3 grams Dry yeast

cookpad.japan @cookpad_jp

I like drained yogurt and I often eat it, but there is always a ton of whey leftover.

I rremembered that a friend of mine, who used to be a chef, made bread using whey, so I adapted her method to my tastes.

- The baking time and temperature will vary depending on the oven, so adjust accordingly.
- You can also bake this bread from to to finish in the bread machine!
- I use low-fat milk in this recipe. Recipe by putimiko

I like drained yogurt and I often eat it, but there is always a ton of whey leftover.

I rremembered that a friend of mine, who used to be a chef, made bread using whey, so I adapted her method to my tastes.

cookpad.japan @cookpad_jp

I like drained yogurt and I often eat it, but there is always a ton of whey leftover.

I rremembered that a friend of mine, who used to be a chef, made bread using whey, so I adapted her method to my tastes.

I like drained yogurt and I often eat it, but there is always a ton of whey leftover.

I rremembered that a friend of mine, who used to be a chef, made bread using whey, so I adapted her method to my tastes.

Saved

Ingredients

1 serving

250 gramsStrong bread flour
100 grams■Whey from drained yogurt
25 grams■Egg
45 grams■Milk
20 gramsSugar
20 gramsButter (unsalted)
4 gramsSalt
3 gramsDry yeast

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Steps

1

Make the dough in the bread machine. Take it out after making sure it has proofed, divide into 3 equal portions and form into balls. Cover each piece in plastic wrap or a well-wrung out moistened cloth, and leave to rest for 15 minutes.
2

Roll the dough out with a rolling pin. (The dough in the photo is about 20x12cm). These dimensions are approximate - you don't have to measure it or anything.
3

Fold both ends on top of one another, and press it together lightly with a rolling pin. Roll it up from the bottom, and pinch off the ends of the dough tightly. Make all 3 in the same manner.
4
5

Grease the pan and place the dough inside. Let rise to twice the size. Start preheating the oven to 220°C based on the rising time.
6

Reduce the oven to 200°C and bake for 10 minutes, then bake at 180°C for another 15~18 minutes. If it looks like it's browning too fast, cover the top with 2~3 sheets of aluminum foil stacked together.
7

When the bread is baked, drop it from a height of about 20~30cm to shock it. Remove the loaf from the pan and let it cool down a bit.
8

It is moist, fluffy, and delicious.