Food & Drink Magazine

Ricotta Olive Oil Bread

By Greengirl @GrinGarl
Ricotta olive oil bread


I was surprised to see it’s almost the end of January and I haven’t shared a bread recipe for a month! The last bread recipe on Challah, published late December. If you’re thinking I haven’t baked much lately I’m here to defend myself.If you’re a regular reader you may remember I mentioned in my first post this year I have some plans for this blog.Also you probably know by now I have a little over two year old girl who needs to be entertained most of the day leaving me with little to no time, some days, to take pictures, edit, write.As much as I love you and this blog I knew it has to come second. Tiffany needs me and I’m definitely going to be there for her.After giving much thought I’ve decided to share 2 recipes a week, on Wednesday and on Saturday.I’ll do my best to keep “Loving it Monday” sharing some tempting recipes I stumble across, hoping you’ll forgive me if I don’t.I also have a surprise for you, fingers crossed it’s going to be ready by next week. Ahh, need more free time!!Ricotta olive oil bread This ricotta olive oil bread came to life after the holidays were over and I was left with some cheese in the fridge. Not too much to make a tart but enough to add it to the dough to make a soft bread.Olive oil and ricotta go well together, none of them being too strong. I knew olive oil is going to make a soft crust and pairing it with ricotta to enhance the dough and make it a soft crumb also would be a hit. And it was!Ricotta olive oil bread (my first photo capturing some steam, hooray!)Baker’s notes
  • I used almost half whole wheat flour  and half all purpose flour. You can use only all purpose flour or only whole wheat flour. keep in mind that a 100% whole wheat bread is goign to be dense and heavy for its size.
  • Ricotta cheese can be substituted with cottage cheese, just make sure you drain it well.
Ricotta olive oil breadRicotta olive oil bread  (makes 2 loaves)Ingredients1/2 cup (120 ml) lukewarm water4 tsp dry yeast1/4 cup (30 grams) whole wheat flour1/2 cup (120 ml) olive oil1 cup ricotta cheese1-2 tsp salt4 cups (480 grams) whole wheat flour3 cups (360 grams) all purpose flour1 1/2 cup (360 ml) lukewarm waterDirectionsIn a bowl mix together 1/2 cup lukewarm water, yeast and 1/4 cup flour. Leave it until the yeast dissolves and lots of bubbles appear at the surface.When the yeast is proofed add the olive oil, ricotta cheese, salt and the rest of the flour.With the dough hook attached start mixing slowly adding 1 1/3 to 1 1/2 cup lukewarm oil, depending on how wet is your cheese.Knead until the dough is soft and elastic and comes clean from the sides of the bowl.Take the dough out, place it in a oiled bowl, cover and leave it at room temperature to rise until double in volume.Divide the dough in two balls, shape them into logs and place in oiled bread pans (9X5 inch)Leave to rise again until it reaches the edges on the pans.Heat the oven to 375F.Bake the breads in preheated oven for ~40 minutes.Leave to cool and enjoy!Ricotta olive oil breadSending love your way,Roxana

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