Raisin Ricotta Bread With Chive Butter Recipes

ZUCCHINI RICOTTA CHIVE BREAD

Steps:

• In a large bowl, or the stand mixer bowl, combine the water, yeast, and honey. Stir and let stand 15 minutes or until the yeast is foamy.
• Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2 hours.
• Add the remaining ingredients and knead for about 4 minutes, adding more flour if necessary to keep dough held together.
• NOTE: This dough is very soft due to the zucchini moisture. You want the dough to hold together, but not to be too dry.
• Transfer to an oiled bowl. Cover and let rise for one hour or until doubled in size.
• Scrape dough out onto a floured board. Let rest for 10 minutes.
• Form dough into a loaf and place in a greased 8½ x 4½ inch pan or 9 x 5 inch pan.
• Cover and let rise ½ - 1 hour.
• Preheat oven to 325 degrees. Score the top of the loaf.
• Bake for 50 - 75 minutes or until internal temperature reaches 190 degrees.
• Remove from oven. Let cool for 5 minutes. Remove from pan and completely cool before slicing.

CHIVE GARLIC BREAD

Steps:

• In a small bowl, combine the butter, cheese, chives and garlic; spread on one side of each slice of bread. Wrap in a large piece of heavy-duty foil; seal tightly. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

RAISIN BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
• In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

WHIPPED RICOTTA WITH RAISINS AND PINE NUTS

Steps:

• Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain.
• Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
• Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices.

RICOTTA BREAD

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).

RAISIN BATTER BREAD

Steps:

• In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan.
• Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan.
• Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth.
• Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.

CREAM CHEESE AND CHIVE BREAD

Steps:

• add all ingredients to bread machine in this order.
• bake on sweet cycle.