Whey Bread

Whey Bread
Created by Sheana Davis, The Epicurean Connection
Yields 12 individual rounds, 4 small rounds or 2 medium rounds
3 cups warm whey
3 teaspoons active yeast
1 1/2  tablespoon granulated sugar
2 teaspoons Kosher salt
4 tablespoons olive oil
6 cups all purpose flour
Preheat oven to 375.
Using a large  mixer bowl add 2 cup of warm whey,  active yeast, 1 tablespoon sugar, salt and olive oil. Give a quick stir and set aside for 15 minutes.
In a separate bowl sift the flour.
When the yeast mixture slightly rises and you start to see bubbles, pour in the flour and knead by hand until the dough is mixed, soft and sticky.  Cover bowl with a flour sack and allow to rest for 1 hour.
Allow the dough to double in size and carefully knead the dough with your hands and select your bread size.  4 small round loaves or 2 larger rounds or 12 individual rounds.   Roll into rounds and place on olive oil brushed baking pans.  Allow to rest an additional 30 minutes.  
Place in oven and bake 12-18 minutes, depending upon size of rolls.   Crust should be golden and crispy on top.  Remove from oven and enjoy warm.  
You may store for up to 1 week in a sealed container.  
Makes delicious croutons, crostini and fresh toast.