I remember every Sunday my great-grandma would bake bread. She would use these loaves for meals throughout the week and give any leftover crumbs to the chickens. Nothing went to waste!
The mark of any successful homesteader is the ability to make a delicious, hot loaf of bread. Here’s how you can make your own with homestead-friendly ingredients, like whey.
Granny Mary’s Sunday Bread
3 cups whey (you can use water or milk, but your bread won’t be as fluffy)
8 teaspoons sugar
2 teaspoons salt
3 tablespoons butter
2 servings packages of active dry yeast
5 to 7 cups of unbleached white flour
In a mixer with the dough hook attachment, add all of your yeast.
Heat the whey to 110 degrees Fahrenheit. Mix the whey with the yeast. Cover the mixture with a towel for ten minutes, or until the yeast froths.
Melt the butter, sugar, and salt. Mix.
Add 4 cups of flour. Mix.
Add more flour in 1/4 cup increments. Do this until the dough is slightly sticky but doesn’t stick to your hands.
Increase the speed on your mixer to knead the dough. Knead for five minutes, until the dough is shiny.
Grease a separate bowl with oil. Put the kneaded dough into the bowl, cover with a wet dish towel, and let rise for one hour.
After the dough has risen, punch it two or three times.
Lay out the dough on a floured area and shape it. I like to do a round loaf and a plaited loaf.
Place the dough on a pan lined with cornmeal. Cover with a towel and let rise another hour.
After the bread has risen, add any embellishments or an egg wash, if you’d like.
Bake at 400 degrees Fahrenheit for 30 to 40 minutes. You’ll know the loaves are done when you knock on them and they sound hollow.