Recipe

Honey-ricotta Bread Recipe

	Earthwatersunwind / All my dishes 1 year, 6 months ago An unbelievably soft, light--and easy!-- bread made with ricotta cheese, honey, and whole-wheat flour. Makes the softest, most silken dough you've ever handled, and tastes out-of-this-world. Works as a very soft sandwich loaf or rolls. Prep:120m Cook:20m Servings:12	Earthwaters
	soft bread ricotta honey rolls

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Ingredients

Honey & Ricotta Bread

Wet Ingredients:

1 cup ricotta cheese, low-fat or whole milk

3 tbsp butter, melted in medium bowl and still warm

3 tbsp honey

2 tbsp sugar (optional)

1/2 cup almost-boiling water (very hot)

Dry Ingredients:

5 oz (1 cup) white whole wheat flour

5 oz (1 cup) bread flour

2 tsp instant yeast

1 3/4 tsp salt

1/3 cup extra bread flour, set aside

Directions

Mix wet ingredients together in medium bowl.

In mixer bowl or large bowl, mix dry ingredients except salt and extra flour.

Pour wet into dry, and knead with wooden spoon or by hand for a minute or two until dough comes together.

Cover with towel and let rest 20 minutes.

When time is up, sprinkle on salt.

Knead on medium speed (#4 on a KitchenAid) for 5-7 minutes or by hand about 6-8, til dough is silky smooth and elastic, adding only enough flour as necessary to make dough slightly tacky, but not dry--dough will cling slightly to bottom of bowl in a mixer.

Turn onto a board and knead into a smooth ball, place in oiled container and let rise in a warm spot until doubled, 30-40 minutes.

Punch dough down, turn over onto itself several times, and shape it into a ball. Cover with a towel and let rest 10 minutes.

Shape dough into as many rolls as you'd like (depending on how large you like them) by rolling into a tight ball with your hands, keeping a uniform shape and size. (Or roll up into a loaf and place in loaf pan.) Place in oiled pan, rolls just slightly apart from each other. Cover and let rise until doubled and puffy, 40-60 minutes.

Meanwhile, preheat oven to 350. Have an old pan on the floor of the oven.

Place pan into oven, and carefully toss a cup of ice cubes into hot pan, and shut door quickly. Bake 12-20 minutes, depending on size and how doughy you like your bread. Bread will sound hollow when done, and will read about 195 on a thermometer. (A loaf takes about 45 minutes.)Turn onto rack to cool, brush with butter for a soft crust, and wait 30 minutes before slicing. Makes one petite loaf or 12 rolls.

Recipe originally available at my blog, http://www.mediocrechocolate.blogspot.com

Recipe was inspired by one found on http://www.realbakingwithrose.com

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