Whey Bread

Apart from unripe cheeses that I need to mature, I also brought back from my cheesemaking course yesterday around four litres of the whey left over after the cheese was made.  Today I put the first of it to use in this loaf of bread I made to go with some of the flavoured cream cheeses I also made. You are, of course, supposed to let it cool before you slice it but we couldn't resist so this had only been out of the oven for about five minutes and if you look carefully, you might even see the steam rising!  Rather delicious it was too.