I prepared this ricotta cheese bread recipe to eat for breakfast and I loved it. My husband ate it with fruit jam, I prefer it with little salted butter and my daughter ate it during the day, like while waiting for lunch or before dinner.
As you see, it is versatile. A bread for any occasion. The photos you see is from the first one I prepared, that finished this morning.I am going to prepare another one today as I want to eat more of it.
Ricotta cheese is very popular here in Italy, but it is also very easy to find abroad, as there are many Italians that export or produce it locally all around the world. It is commonly called cheese, even if it is not a real cheese. It is much lighter and it is produced with the exceeding water/liquid with which the cheese has been made.
This ricotta cheese bread recipe is a simple dough that needs double resting time. The twist is easy to make (I photographed the steps) and gives it an inviting appearance.
The ricotta cheese is mixed together with the flour and yeast. The dough has to be kneaded until it becomes uniform (a few minutes with a kitchen robot). Let rest for at least 1 1/2 hour and then divide it in 4 pieces that are each twist piece.
After the first rest:
Cut it in 4 equal pieces;
Make each piece long about 40cm/15in;
Unify the extremities and take the one at your right and pass under the next two and over the last strip. Do it until the dough finishes.
Then connect the extremities and turn them down to finish the twist.
A Delicious Ricotta Cheese Bread Recipe
A simple ricotta cheese bread recipe that results in an exquisite bread for anytime
250 gr of strong flour (Manitoba)
250 gr of flour
200 ml of warm water
160 gr of ricotta cheese
12 gr of baker’s yeast
1 tsp of honey
25 gr of extra virgin olive oil
1 tsp of salt
- Sift the two flours.
- Add the ricotta cheese, the brewer’s yeast, the oil, the honey, the warm water and 1 tsp of salt.
- Knead it (using a robot or using your hands) for at least 10 minutes until the dough becomes elastic.
- Put it into a bowl, cover it with a humid dishcloth and let it rest for, at least, 1 hour and a half.
- Divide the dough in 4 equal parts on a floured surface and create 4 strips long 40cm/15.8in.
- Connect the 4 extremities and take the strip on your right and pass it under the next two and over the last stripe. Go ahead this way until the end.
- Do not make the twist tight, as the stripes will still grow.
- Transfer the twist to an oven pan, cover it with a dishcloth and let it grow for another hour and a half.
- Sprinkle some flour on it and bake it in preheated oven (220°C/428°F) for 20 minutes. Cover it with aluminum if it’s too brown and bake for another 5 minutes.
- Buon appetito!