Honey-Ricotta BreadFrom earthwatersunwind 7 years ago
- honey & Ricotta bread shopping list
- (c) copyright 2008 email@example.com shopping list
- Wet Ingredients: shopping list
- 1 cup ricotta cheese, low-fat or whole milk shopping list
- 3 tbsp butter, melted in medium bowl and still warm shopping list
- 3 tbsp honey shopping list
- 2 tbsp sugar (optional) shopping list
- 1/2 cup almost-boiling water (very hot) shopping list
- Dry Ingredients: shopping list
- 5 oz (1 cup) white whole wheat flour shopping list
- 5 oz (1 cup) bread flour shopping list
- 2 tsp instant yeast shopping list
- 1 3/4 tsp salt shopping list
- 1/3 cup extra bread flour, set aside shopping list
How to make it
- 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
The Cookearthwatersunwind San Diego, CA
The Rating4 people
This looks excellent. I will definitely try it!
Thanks for sharing.
Do you have any books in print?
Polly Motzkopollymotzko in Garden Grove loved it
nice, health-conscious bread recipes.choclytcandy in loved it