ITALIAN RICOTTA PARMESAN BREAD
Steps:
- In the stand up mixer add the water and sprinkle the yeast on top, let it sit for about 10 minutes, then stir, add the flour, ricotta, parmesan, olive oil and salt on top. Start to knead on low speed #1 for about 1-2 minutes then increase the speed #2 and continue until the dough is soft and elastic, 6-8 minutes.
- Move the dough to a lightly floured flat surface and stretch and fold a few times, shape into a ball. Place the dough in a lightly oiled bowl, rolling the dough to cover lightly in oil, cover the bowl and place in a warm draft free area to rise until doubled in bulk, approximately 2 hours.
- Move the dough to a lightly floured flat surface, shape into desired shape, log or boule, place in a lightly oiled* dutch oven or oven safe covered casserole dish, sprinkle the top with flour (use rice or semolina if you don't have it then all purpose or bread will work, cover with plastic and let rise 1 hour.
- Pre-heat oven to 400F (200C).
- Score the bread, then place the covered pot in the oven and bake, for 25-30 minutes, remove the lid and continue to bake for 10-15 minutes or until the loaf is done. Immediately move the baked loaf to a wire rack to cool completely before serving. Enjoy!
Nutrition Facts : Calories 1447 kcal, Carbohydrate 212 g, Protein 54 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 55 mg, Sodium 2636 mg, Fiber 10 g, Sugar 1 g, UnsaturatedFat 25 g, ServingSize 1 serving
HERBED RICOTTA CHEESY BREAD
Steps:
- Place the butter in a small sauce pan over medium-high heat and cook for about 3 minutes - stirring almost constantly - until the butter has turned an amber gold/brown and smells slightly nutty. Remove from heat and set aside until needed.
- Preheat oven to 350 degrees (F).
- Spray a 9 OR 10" loaf pan with non-stick baking spray. Sprinkle half of the Parmesan cheese on the bottom of the pan and set aside.
- In a large bowl add the flour, baking powder, rosemary, cayenne pepper, black pepper, salt, and brown sugar; mix well to combine. Add in the cubed mozzarella and toss with your hands, making sure each cube gets coated in the flour mixture. Make a well in the center of the flour. Add in the milk, ricotta cheese, and egg. Use a fork to lightly whisk the wet ingredients together, then use a rubber spatula to gently fold the wet ingredients into the dry ones. Stop folding when you can still see just a little flour. It's important not to over mix here! fold in the browned butter until just combined. Pour the batter into the prepared pan and smooth the top. Sprinkle with remaining Parmesan cheese, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a plate, then flip it back (right side up) onto a cooling rack and cool for at least 30 minutes before slicing. This bread actually tastes better the longer you let it cool.
RICOTTA BREAD
"This moist, slightly sweet bread is one of my favorites to prepare in my bread machine," says Jenet Cattar of Neptune Beach, Florida. Jenet's recipe produces a smaller loaf, which is especially nice for households with one or two people.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1 pound).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
HEAVENLY RICOTTA CHEESE BREAD
Ricotta cheese bread has a heavenly fragrance, slices beautifully and is excellent served with your favorite breakfast foods.
Provided by www.diyhomegarden.blog
Categories Baking
Time 2h40m
Number Of Ingredients 7
Steps:
- Proof the yeast by placing the yeast, sugar, and water into the bowl of your stand mixer. Once it bubbles, it activates. So you are ready to move on to adding other ingredients. If it fails to bubble up, try one more time; if it still doesn't work, you need to open a fresh container of yeast.
- Add all the remaining ingredients to the stand mixer bowl. Use your dough hook to mix it together on a medium speed until you form a soft ball. Note: this dough is very moist, due to the fat content of the ricotta. Turn the dough into a greased pan if you use glass or metal bakeware. If you use stoneware, you can skip the cooking spray. Turn the dough into a greased pan if you use glass or metal bakeware. If you use stoneware, you can skip the cooking spray.
- Loosely cover the dough with plastic wrap and let it rise for about two hours. Put it in a warm, draft-free spot; it will double in size.
- Heat your oven to 400°. Bake the bread, uncovered, for 30 minutes. It will become a lovely golden brown color on top.
- Remove the bread from the oven, turn it onto a cooling rack and cover it with a clean, lint-free tea towel. Slice into 12 to 14 slices after it cools completely. Enjoy!
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- In a small saucepan set over medium-low heat, combine the butter, olive oil and minced garlic. Cook, stirring, until the butter is melted.
- Add the cubed bread to a large bowl then pour the garlic butter mixture on top and toss thoroughly to combine. Scatter the bread cubes in a single layer on the lined baking sheet then bake for 10 minutes. Mix together the bread cubes on the baking sheet then bake them an additional 8 minutes or until golden brown and slightly crisped.
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