English Muffin Whey Bread

I found this recipe while reading "Animal Vegetable Miracle." We made the author's homemade mozzarella and used the leftover whey to make this bread. Cooking with whey makes this bread better than store bought English Muffins. Recipe has been cut in half.

1 Tbsp. sugar
⅔ cup warm water
2 Tbsp. active dry yeast
Cornmeal, for sprinkling
6 cups sifted flour
¼ tsp. baking soda
2 cups whey or milk
2 tsp. salt

Dissolve the sugar in the water. Pour the yeast into a large bowl or plastic container. Add the sugar water and let sit for at least 10 minutes.

Meanwhile, grease two loaf pans and sprinkle with the cornmeal.

In a large bowl, combine half of the flour and the baking soda.

In a medium-sized saucepan, combine the whey and salt and warm over low heat until just lukewarm. Stir the yeast mixture, and then pour the warm whey into it. Stir to combine.

Pour the yeast mixture into the flour mixture and stir. Add the remaining flour and combine. (This will take a few minutes, as it makes a very stiff, dry batter. Keep stirring until all of the flour is absorbed.

Preheat the oven to 400°F. Spoon the batter into the loaf pans and press flat. Sprinkle the tops with cornmeal. Let rise in a warm place until the center is 1 ½ inches above the rim of the pan. (The top of the stove is a good place to do this while the oven preheats.)

Bake for 30 minutes.

Variation: Roll out like biscuits and use a round cutter.

Yield: 4 loaves