•Warm up Whey liquid to 110°F.

•In a medium sized Bowl add 2 Cups of Whey liquid, Yeast and 2 TBSP Sugar; stir and set aside to proof for 10 min.

•In a Large Bowl; add 6 cups flour, add salt and 2 TBSP sugar and stir together.

•Add the Proofed Yeast, remaining Whey liquid, oil and vinegar, Stir together with a Stand Mixer or by Hand.

• Continue adding more Flour; 1 Cup at a time.

•Knead for 5 minutes by hand on a floured surface, or in a Stand Mixer.

•Place dough in a greased Bowl, cover with a tea towel and rest in a warm place until doubled in size, about 1 hour.

•Once doubled in size; pinch or Cut off pieces of dough, weighing is optional (45g each piece). Shape into a ball

•Place it onto a baking sheet, 2 inch apart from each other. Cover and rise for 40 minutes.

Bake for about 20 minutes at 375°F.

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