Ricotta Loaf

Ricotta Loaf

Based on 0 ratings
N

Niloufar Doroud

Community member

"When you think of baking a bread and also crave for some dairy, what could be more satisfying than make a bread with hint of milk and ricotta cheese?!"

Difficulty

Medium 👍

Preparation

25 min

Baking

35 min

Resting

300 min

Ingredients

2Servings
200 g
sourdough starter
200 ml
water
100 ml
milk
½ tsp
instant dry yeast
20 g
sugar
80 g
ricotta cheese
12 g
salt
600 g
flour
flour (for dusting)
oil (for greasing)

Utensils

bowl (large), wooden spoon, kitchen towel, parchment paper, baking dish, wire rack

  • Step 1/7

    In a large bowl, stir together the sourdough starter with water, milk, yeast, sugar, ricotta cheese and salt. Add the flour and mix with a wooden spoon until the dough comes together.
    • 200 g sourdough starter
    • 200 ml water
    • 100 ml milk
    • ½ tsp instant dry yeast
    • 20 g sugar
    • 80 g ricotta cheese
    • 12 g salt
    • 600 g flour
    • bowl (large)
    • wooden spoon

    In a large bowl, stir together the sourdough starter with water, milk, yeast, sugar, ricotta cheese and salt. Add the flour and mix with a wooden spoon until the dough comes together.

  • Step 2/7

    Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 8 min. If the dough seems too sticky, dust with just a little bit more flour.
    • flour (for dusting)

    Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 8 min. If the dough seems too sticky, dust with just a little bit more flour.

  • Step 3/7

    Drop a little oil in the bowl and swirl around to coat the bottom. Shape the dough into a ball and place in the oiled bowl. Cover with a damp kitchen towel and let rise until doubled in size, about 4 hours.
    • oil (for greasing)
    • kitchen towel

    Drop a little oil in the bowl and swirl around to coat the bottom. Shape the dough into a ball and place in the oiled bowl. Cover with a damp kitchen towel and let rise until doubled in size, about 4 hours.

  • Step 4/7

    Scrape the dough onto a floured surface and fold for 3-4 times. Shape it into a loaf and place on a parchment paper. Cover with the towel and let rise for 40-60 min. Meanwhile, place a lidded baking dish into the oven and preheat to 250 C.
    • parchment paper
    • baking dish

    Scrape the dough onto a floured surface and fold for 3-4 times. Shape it into a loaf and place on a parchment paper. Cover with the towel and let rise for 40-60 min. Meanwhile, place a lidded baking dish into the oven and preheat to 250 C.

  • Step 5/7

    Transfer the dough to the baking dish. Reduce the oven temperature to 230 C. Cut some scores over the bread and bake for about 30-35 min. with the lid on.

    Transfer the dough to the baking dish. Reduce the oven temperature to 230 C. Cut some scores over the bread and bake for about 30-35 min. with the lid on.

  • Step 6/7

    The bread is done when sounds hollow if you tap at the bottom. Remove from the oven and let cool completely on a rack.
    • wire rack

    The bread is done when sounds hollow if you tap at the bottom. Remove from the oven and let cool completely on a rack.

  • Step 7/7

    Cooled bread would be nicely sliced. Enjoy!

    Cooled bread would be nicely sliced. Enjoy!

  • Enjoy your meal!

    Ricotta Loaf

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