Ricotta olive oil bread
I was surprised to see it’s almost the end of January and I haven’t shared a bread recipe for a month! The last bread recipe on Challah
, published late December. If you’re thinking I haven’t baked much lately I’m here to defend myself.
If you’re a regular reader you may remember I mentioned in my first post this year
I have some plans for this blog.
Also you probably know by now I have a little over two-year old girl
who needs to be entertained most of the day leaving me with little to no time, some days, to take pictures, edit, write.
As much as I love you and this blog I knew it has to come second. Tiffany needs me and I’m definitely going to be there for her.
After giving much thought I’ve decided to share 2 recipes a week.
I also have a surprise for you, fingers crossed it’s going to be ready by next week. Ahh, need more free time!!
This ricotta olive oil bread came to life after the holidays were over and I was left with some cheese in the fridge. Not too much to make a tart but enough to add it to the dough to make a soft bread.
Olive oil and ricotta go well together, none of them being too strong. I knew olive oil is going to make a soft crust and pairing it with ricotta to enhance the dough and make it a soft crumb also would be a hit. And it was!
(my first photo capturing some steam, hooray!)
- I used almost half whole wheat flour and half all-purpose flour. You can use only all-purpose flour or only whole wheat flour. keep in mind that a 100% whole wheat bread is going to be dense and heavy for its size.
- Ricotta cheese can be substituted with cottage cheese, just make sure you drain it well.
- 1/2 cup (120 ml) lukewarm water
- 4 tsp dry yeast
- 1/4 cup (30 grams) whole wheat flour
- 1/2 cup (120 ml) olive oil
- 1 cup ricotta cheese
- 1-2 tsp salt
- 4 cups (480 grams) whole wheat flour
- 3 cups (360 grams) all purpose flour
- 1 1/2 cup (360 ml) lukewarm water
- In a bowl mix together 1/2 cup lukewarm water, yeast and 1/4 cup flour. Leave it until the yeast dissolves and lots of bubbles appear at the surface.
- When the yeast is proofed add the olive oil, ricotta cheese, salt and the rest of the flour.
- With the dough hook attached start mixing slowly adding 1 1/3 to 1 1/2 cup lukewarm water, depending on how wet is your cheese.
- Knead until the dough is soft and elastic and comes clean from the sides of the bowl.
- Take the dough out, place it in a oiled bowl, cover and leave it at room temperature to rise until double in volume.
- When risen, divide the dough in two balls, shape them into logs and place in oiled bread pans (9X5 inch)
- Leave to rise again until it reaches the edges on the pans.
- Heat the oven to 375F.
- Bake the breads in preheated oven for ~40 minutes.
- Leave to cool and enjoy!
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