Bake-a-thon 2014: Day 13
Bake of the Day: Eggless Ricotta Loaf
This is going to be a quick post today. I had some ricotta cheese in the fridge that needed to be used up and I also had to bake a bread for the week, so a little googling landed me at Versatile Kitchen's amazing eggless ricotta loaf recipe.
It is eggless but has the nice moist and beautiful crumb that the usual brioche breads have. A perfect bread to have for breakfast with some butter and jam or for a more elaborate French toast breakfast. It tastes good just as is for a quick snack.
Recipe adapted from Versatile Kitchen.
Ingredients:
Bread Flour - 1⅔cups
Whole wheat flour - 1cup (or use 2⅔cups of bread flour)
Instant Yeast - 2¼tsp
Sugar - 6tbsp
Salt - ½tsp
Ricotta Cheese - ¾cup
Luke warm water - 6tbsp
Unsalted Butter - 2tbsp, softened (plus more for brushing on the loaf after baking)
Method:
Recipe adapted from Versatile Kitchen.
Ingredients:
Bread Flour - 1⅔cups
Whole wheat flour - 1cup (or use 2⅔cups of bread flour)
Instant Yeast - 2¼tsp
Sugar - 6tbsp
Salt - ½tsp
Ricotta Cheese - ¾cup
Luke warm water - 6tbsp
Unsalted Butter - 2tbsp, softened (plus more for brushing on the loaf after baking)
Method:
- In a large mixing bowl or the bowl of the stand mixer, combine all the ingredients and knead into a smooth dough. Knead for about 10 minutes with hand and for about 6~7 minutes on the stand mixer.
- Coat with oil and cover; let rise for about 45~60 minutes or until doubled in volume.
- Shape the dough into a loaf and place it in a lightly greased 9"x5" loaf pan. Let rise for about 45~60 minutes.
- Towards the end of the second rise, preheat the oven to 375°F. Bake for 20 minutes, then lower the temperature to 325°F and if the loaf is browning too quickly, then tent it loosely with aluminum foil. Continue baking for 15 minutes or until dark brown and sounds hollow when tapped. An instant read thermometer inserted into the center of the bread should register at least 190°F.
- Brush with melted butter and let he bread cool completely before slicing.
That is a beautiful bread. I you have become a pro in bread baking and all your breads look amazing, soft & moist with lovely crumbs.
ReplyDeleteWow! What a beautiful loaf. Would never have thought of using ricotta in a loaf of bread.
ReplyDeleteWat a gorgeous loaf, prefectly crust and crumb.
ReplyDeleteAll champa's creations turn out great..and your bread is the same..such lovely looking bread Pavani...
ReplyDeleteHi,beautiful bread.Can I use AP flour instead of bread flour?
ReplyDeleteHi Jwala, Sure you can substitute all purpose flour for bread flour in the bread. Do let me know how the bread turns out.
DeleteGreat bread perfectly baked and good texture.
ReplyDeletebread has perfect texture for toast or sandwiches - looks so nice and soft
ReplyDelete