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How to make it

  • Stir the yeast, sugar, and warm water together in a large bowl. Let sit until yeast dissolves and starts to proof.
  • In the meantime melt the butter in the hot whey and let cool to lukewarm. Add salt and combine with yeast mixture.
  • Stirring vigorously with a wooden spoon, add the flour 1 cup at a time, until the dough almost comes away from the sides of the bowl. (Dough will be rather sticky).
  • Turn out the dough onto a lightly floured board. Use a large spatula to scrape under the flour and dough, fold the dough over and press it with your free hand. Continue until the dough has absorbed enough flour to be easy to handle. Knead for 2-4 minutes with well-floured hands.
  • When the dough is soft and smooth, let rest for 5 or 6 minutes. Divide in two.
  • Roll each half into a 12” X 8” rectangle. Starting from the wide end, roll this up quite tightly, pinching the seams as you roll.
  • Butter two baking sheets well and sprinkle with cornmeal. Place the loaves on the sheets and let them rise in a warm, draft free place until doubled in bulk, about 50-60 minutes.
  • Brush with beaten egg white and bake in a preheated 425*F oven 30-40 minutes or until the loaves are a rich golden color and make a hollow sound when you tap the top with your knuckles. Cool on a rack and serve fresh
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  • NOTE: After rolling out into the rectangle, I smeared roasted garlic on one and sprinkled the 2nd with crumbled feta cheese; then roll up and go on with recipe. But, the bread is also very good as is.

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