Side Pannel
Ricotta-olive oil Herb Bread
Ricotta-olive oil Herb Bread
- Recipe Submitted by Apple Girl on 04/17/2014
Category: Healthy Recipes, Appetizers, Breads, Main Dish
Ingredients List
- 1/4 cup lukewarm water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons unbleached all-purpose flour
- 1/4 cup olive oil
- 1/2 cup ricotta cheese
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups unbleached all-purpose flour
- 1 1/2 cups whole wheat flour
- 3/4 cup lukewarm water
Directions
In a large bowl or bowl of a stand mixer, whisk together 1/4 cup lukewarm water, yeast and 2 tablespoons flour. Let stand 5 minutes until foamy.
To the proofed yeast mixture, add olive oil, ricotta cheese, salt, herbs and flours and stir to combine.
Attach dough hook and slowly mix in enough of the lukewarm water so that dough comes together and pulls away from sides of the bowl. Increase speed to medium and knead 3-5 minutes or until dough is smooth and elastic (or, stir water into dough with a wooden spoon until you”™ve got a cohesive dough, then remove from bowl and knead on a lightly floured counter top 10-15 minutes until smooth and elastic).
Shape dough into a ball and place in a lightly oiled bowl. Cover with lightly oiled plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 hour.
Remove risen dough from bowl and press dough into a 9-by-9-inch square. Roll up dough from one side into a log and tuck swirled edges under (so the top of the dough is taut). Place log in a lightly oiled loaf pan, cover with lightly oiled plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 375 degrees F. Remove plastic wrap or tea towel and bake for 30-40 minutes, or until a thermometer inserted in the dough reads about 200 degrees F. Remove from oven and let cool in pan for 10 minutes; remove from pan and let cool completely on a cooling rack before slicing.
To the proofed yeast mixture, add olive oil, ricotta cheese, salt, herbs and flours and stir to combine.
Attach dough hook and slowly mix in enough of the lukewarm water so that dough comes together and pulls away from sides of the bowl. Increase speed to medium and knead 3-5 minutes or until dough is smooth and elastic (or, stir water into dough with a wooden spoon until you”™ve got a cohesive dough, then remove from bowl and knead on a lightly floured counter top 10-15 minutes until smooth and elastic).
Shape dough into a ball and place in a lightly oiled bowl. Cover with lightly oiled plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 hour.
Remove risen dough from bowl and press dough into a 9-by-9-inch square. Roll up dough from one side into a log and tuck swirled edges under (so the top of the dough is taut). Place log in a lightly oiled loaf pan, cover with lightly oiled plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 375 degrees F. Remove plastic wrap or tea towel and bake for 30-40 minutes, or until a thermometer inserted in the dough reads about 200 degrees F. Remove from oven and let cool in pan for 10 minutes; remove from pan and let cool completely on a cooling rack before slicing.
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