bread with ricotta is quite easy to achieve. It offers a soft and chewy crumb crust in a thin, tender and taste almost sweet that kids love. The recipe makes two loaves of this bread a rich, almost a pastry, ideal for sweet or savory snacks. Upon exiting the oven, the first loaf never reaches room temperature, it is sketched before, while the second is toasted the next morning at breakfast.
Bread Ricotta
Ingredients:
- 3 / 4 cup warm water or 180 ml
- 1 / 2 cup of warm milk or 120 ml
- 1 tablespoon dried yeast (baker)
- 3 + 1 / 4 cups flour, or 450-480 g
- 2 tbsp unsalted butter, or 30 g
- 3 / 4 cup ricotta cheese or 150 g
- 1 teaspoon and 1 / 2 sea salt
Method:
Mix ingredients:
Pour milk and water in a large mixing bowl (your dough mixer if you have one). Add yeast, flour, butter finely chopped, ricotta and salt. Mix with a wooden spoon, just enough to form a beginning pulp.
Knead: A
the hand lightly flour a work surface and hands and knead until dough is elastic and flexible, a dozen minutes. Lightly flour your hands whenever necessary, and use a pastry cutter to facilitate folding and limit the addition of flour.
In food: Mix the dough on speed 4 (on kitchenaid) for 10 minutes.
Ferment:
Transfer the dough in a lightly oiled bowl. Cover tightly with plastic wrap. Ferment in the warmest room, until the dough doubles in volume, about 1 hour to 1 hour 30 minutes. Divide and shape
:
Lightly flour a work surface. Y transfer the dough gently in the agonizing as possible. Expel any air bubbles with the flat of the hand, and divide in half using a pastry cutter or a wheel (you get two loaves of 460 to 500 g each). Shape dough balls by reducing inward below. Place them gently on a baking sheet lined with parchment paper or silicone mats. Flour and cover the rolls with a cloth or plastic wrap.
Second fermentation: Let it rise until
doubled in size, about 1 hour to 1 hour 30 minutes.
Cooking: Preheat oven to
400 F or 205 C, with a small cup of water placed on the hearth. Bake with steam shot (throw a little water or 2 ice cubes directly on the oven), and close the door immediately. Bake for 25-30 minutes, or until the loaves have a beautiful golden color. Reforidir on a grid. Wait at least an hour before slicing.
breads ricotta can be kept in a resealable plastic bag, like Ziploc, and remain soft 2-3 days. Adapted
Ricotta Bread, Local Breads, Daniel Leader.
Bread Ricotta
Ingredients:
- 3 / 4 cup warm water or 180 ml
- 1 / 2 cup of warm milk or 120 ml
- 1 tablespoon dried yeast (baker)
- 3 + 1 / 4 cups flour, or 450-480 g
- 2 tbsp unsalted butter, or 30 g
- 3 / 4 cup ricotta cheese or 150 g
- 1 teaspoon and 1 / 2 sea salt
Method:
Mix ingredients:
Pour milk and water in a large mixing bowl (your dough mixer if you have one). Add yeast, flour, butter finely chopped, ricotta and salt. Mix with a wooden spoon, just enough to form a beginning pulp.
Knead: A
the hand lightly flour a work surface and hands and knead until dough is elastic and flexible, a dozen minutes. Lightly flour your hands whenever necessary, and use a pastry cutter to facilitate folding and limit the addition of flour.
In food: Mix the dough on speed 4 (on kitchenaid) for 10 minutes.
Ferment:
Transfer the dough in a lightly oiled bowl. Cover tightly with plastic wrap. Ferment in the warmest room, until the dough doubles in volume, about 1 hour to 1 hour 30 minutes. Divide and shape
:
Lightly flour a work surface. Y transfer the dough gently in the agonizing as possible. Expel any air bubbles with the flat of the hand, and divide in half using a pastry cutter or a wheel (you get two loaves of 460 to 500 g each). Shape dough balls by reducing inward below. Place them gently on a baking sheet lined with parchment paper or silicone mats. Flour and cover the rolls with a cloth or plastic wrap.
Second fermentation: Let it rise until
doubled in size, about 1 hour to 1 hour 30 minutes.
Cooking: Preheat oven to
400 F or 205 C, with a small cup of water placed on the hearth. Bake with steam shot (throw a little water or 2 ice cubes directly on the oven), and close the door immediately. Bake for 25-30 minutes, or until the loaves have a beautiful golden color. Reforidir on a grid. Wait at least an hour before slicing.
breads ricotta can be kept in a resealable plastic bag, like Ziploc, and remain soft 2-3 days. Adapted
Ricotta Bread, Local Breads, Daniel Leader.
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