Hey guys if you are looking for a bread that goes well with your coffee or your warm drink of choice in the morning you must try this recipe for ricotta bread or pane con la ricotta. Perfect for those cold sunday mornings when all you want is just a little something for when you are reading your favorite newspaper or book.
I started this little bread making project at about 5 pm and finished it about 10:30pm.
3/4 cup of warm water (105-115 F)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/4 teaspoon sugar
3 2/3 cups, plus 1 tablespoon bread flour
2 teaspoons salt
1/4 cup, plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon cinnamon
1 cup, plus 2 teaspoons Sierra Part Skim Ricotta (about 9 ounces)
1. In a large bowl, stir together water, yeast and sugar; let stand until foamy, about 5 minutes (If mixture doesn’t foam, discard and start over with new yeast)
2. Add 1 2/3 cup flour and, using a wooden spoon, stir mixture together until flaky. Use hands to knead together into a mass. Cover bowl with a clean, slightly dampened dish towel and let dough rise in a draft-free place at room temperature until doubled in bulk about 2 hours.
3. In a medium bowl, combine salt with 1/2 cup Luke warm water and whisk until salt is dissolved. Ad 1/4 cup oil and cinnamon; whisk together and set aside.
4. Transfer dough to bowl with Sierra Cheese Part Skim Ricotta and work with hands to combine. Add water mixture and 2 cups flour; mix together with hands to combine.
5. Transfer dough to a lightly floured surface and knead until compact and uniform (dough will be loose at first; do not add flour), about 6 minutes. Cover with a slightly dampened dishtowel and let rest for 30 minutes.
6. Transfer dough to a lightly floured work surface; punch down to deflate. Dust with remaining tablespoon oil. Divide dough in half. Flatten one half into an oval about 9 inches long; roll up lengthwise, pressing as you go to form a tight log.
7. Place log, seam-side down, onto a clean well-floured dishtowel. Fold sides of towel over dough to loosely cover. Repeat with remaining dough. Let rest for 30 minutes.
8. Position two racks in oven; one in lower third and one just above/ Place a baking stone on upper rack and a clean baking pan on rack underneath. Heat over to 400 F
9 Turn out dough from towels onto a lightly floured baking pan, leave at least 3 inches between each; cover with towels. Let rise until doubled in bulk, about 45 minutes.
10. Dust loaves with flour and use a lame or razor blade to slash tops in the pattern of your choice. Place baking pan with loaves on top of baking stone. Place 6 or 7 ice cubes in baking pan under stone. Bake, rotating pan halfway through, until crust is dark golden brown and sound hollow when tapped on bottom, about 45 minutes. Transfer loaves to wire rack and cool completely.
If you try this recipe do me a favor and send me a picture. Here is what mine looked like: