* Exported from MasterCook *
Bread, Italian Rustic Ricotta
Recipe By :Rosemary Molloy
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water -- + 1 Tbsp, lukewarm 105F/40C (235 grams)
1 pinch sugar
1 1/2 teaspoons active dry yeast
1 cup bread flour -- or semolina (130 grams)
1 cup all-purpose flour -- 130g
3/4 teaspoon salt -- to 1 tsp
1 cup ricotta cheese -- (245 grams)
In the stand up mixer mix together the water and sugar, sprinkle the
yeast on top, let sit for 5 minutes then stir together. Add the
flours and start to knead on low speed, add the salt and continue to
knead on speed 2 for about 7 minutes or until smooth and compact.
With your hands form the dough into a ball in the mixer, cover the
mixing bowl with plastic wrap or a clean tea towel. Place in a warm
draft free area and let rise 2 hours or until doubled in bulk.
Add the ricotta and knead until combined or almost (depending on if
you want bits of ricotta throughout). Place the dough on a lightly
floured flat surface (it will be a bit messy because of the ricotta,
I used a spatula which helped a lot) and form the dough into a loaf
shape. Place the loaf in a lightly greased and floured 9 inch (22cm)
loaf pan. Sprinkle the top with a little flour, cover and let rise in
a warm draft free area for 1 hour.
Pre-heat oven to 400F (200C).
Bake for 20-25. Move immediately to a wire rack to cool completely
before slicing. Enjoy!
S(Internet address):
https://breadsandsweets.com/ricotta-bread/
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 116 Calories; 3g Fat (23.3%
calories from fat); 5g Protein; 17g Carbohydrate; trace Dietary
Fiber; 10mg Cholesterol; 152mg Sodium. Exchanges: 1 Grain(Starch);
1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0407