Sneha's Recipe: Whey

When I started to knead this bread in the evening at 5pm , I suddenly got a phone call that my husband's aunt, her hubby and daughter are coming for tea. Already in the process of kneading, just mixed the two colors of dough, and the third I just started, I had to knead this properly but couldn't do so. Just packed them in individual containers and refrigerated.

When they left my house at 7.30pm, first cleared my kitchen platform. Got the dough out from the refrigerator, kneaded them till they formed a smooth dough. Then again kept to proof. The final baking was completed by 10pm. Just clicked one pic and wrapped the bread, since I was too tired. The remaining pics I took in the morning. Bread was so soft and moist, loved it, mostly of all my hubby was thrilled to see this soft and beautifully baked bread. Took pics after slicing and shared with his friend's, I was in seventh heaven😃.

Actually this bread, I, wanted to make it naturally colored, but, somehow the homemade gel colors that I, made was not sufficient to get the color that I want, so had to add a drop or two of gel color, hence am not sharing the process of making homemade gel colors. This was so soft and delicious, we slathered it with butter for breakfast and enjoyed.

Ingredients
For the Red Part
200 Grams Bread Flour
60 Ml Single Cream/Fresh Cream
90 Ml Whey
1 Teaspoon Level Salt
1½ Teaspoon Instant Yeast
Red Gel Color
1 Tablespoons Heaped Butter
¼ Cup Black Raisins/Currants
For the White Part
100 Grams Bread Flour
30 Ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon Instant Yeast
For the Green Part
100 Grams Bread Flour
30 ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon yeast
Green Gel Color as required
Method
The kneading process for each color is the same. Add color color accordingly to each part of the dough.

In a medium bowl, stir together the cream, whey, yeast, set aside for 5 minutes. Sift the flour and salt.
After 5 minutes add the flour and mix well to form a smooth soft dough. Take this on to oiled work surface and knead the dough for 7 - 10 minutes, till it smooth and soft.

Add the color accordingly and

keep each part in individual bowls covered till it doubles in volume.

Take the red part add the currants and mix well,

flatten it into a rectangle then roll it into a log according to the length of the baking pan. Pinch the seams well.

Then flatten the white dough into a rectangle and place the red dough and cover the red completely with the white part,

pinch the seam very well to seal it completely.

Now flatten the green dough into a rectangle and place the white log dough

cover it completely with the green part and pinch the seams well.

Place this dough log seam sides down into a well oiled Pullman Loaf Pan measuring 23 cm (9") long and height 10 cm ( 4"). Cover it let it rise till ¾th of the pan. When you are using the Pullman pan do not let the bread proof to the full height of the tin.

It should be proofed only ¾th leave space for it to rise while baking.

When it nearly start to double in volume preheat the oven at 190°C. When the bread has risen ¾th, place the lid and bake it for 20 - 25, the take the pan out and remove the lid, again bake for another 10 minutes or till when you tap the top it sounds hollow.

Take this pan on the cooling rack let it rest for 5 minutes then overturn the pan and remove the bread to cool completely.

Slice

Enjoy !!
Labels : Bread Bakers, Whey, Breads, Sandwich Bread, Healthy, Watermelon

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Kelly Lawson from Passion Kneaded .