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.
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.
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.
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.
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.
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.
It is moist, fluffy, and delicious.
Story Behind this Recipe
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.