Italian Rustic Ricotta Bread
This Italian Rustic Ricotta Bread is an easy recipe resulting in a loaf of bread that is moist, tender with a slightly chewy crust.
Servings: 1 loaf
- 1 cup + 1 tablespoon water (lukewarm 105F/40C) (235 grams)
- 1 pinch sugar
- 1 ½ teaspoons active dry yeast
- 1 cup bread flour or semolina (130 grams)
- 1 cup all purpose flour (130 grams)
- ¾-1 teaspoon salt
- 1 cup ricotta cheese (245 grams)
In the stand up mixer mix together the water and sugar, sprinkle the yeast on top, let sit for 5 minutes then stir together. Add the flours and start to knead on low speed, add the salt and continue to knead on speed 2 for about 7 minutes or until smooth and compact.
With your hands form the dough into a ball in the mixer, cover the mixing bowl with plastic wrap or a clean tea towel. Place in a warm draft free area and let rise 2 hours or until doubled in bulk.
Add the ricotta and knead until combined or almost (depending on if you want bits of ricotta throughout). Place the dough on a lightly floured flat surface (it will be a bit messy because of the ricotta, I used a spatula which helped a lot) and form the dough into a loaf shape. Place the loaf in a lightly greased and floured 9 inch (22cm) loaf pan. Sprinkle the top with a little flour, cover and let rise in a warm draft free area for 1 hour.
Pre-heat oven to 400F (200C).
Bake for 20-25. Move immediately to a wire rack to cool completely before slicing. Enjoy!
Calories: 1397kcal | Carbohydrates: 202g | Protein: 63g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 1965mg | Potassium: 689mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1095IU | Calcium: 547mg | Iron: 8mg