Bread-Bakers v116.n023.6

Adapted from a bread machine recipe on the web . . .

RICOTTA BREAD

Makes 1 loaf

This is a nice, rich white bread with a tender crumb.

1/3 c. milk
2 1/2 Tbsp. sugar
1 1/2 tsp. yeast
1 c. ricotta cheese
2 Tbsp. butter
1 egg, beaten
1 tsp. salt
2 1/4 to 3 c. bread flour

Combine milk, sugar and yeast. Stir and let the yeast bloom for a 
couple of minutes.

Stir in a cup of flour. Add salt, egg, butter, and ricotta and mix. 
Add flour until the dough is kneadable.

Knead until smooth, 5 to 10 minutes.

Allow to rise in buttered, covered bowl, 45 to 60 minutes.

Butter a small (8.5 x 3.5 inch) loaf pan. Punch down dough and shape into loaf.
Place in pan, cover with plastic wrap.  Preheat oven to 350F.

When loaf rises above the pan and is nicely proofed, bake at 350F for 
about 43 minutes, until temperature nears 200F degrees.

Remove from pan and let cool.