Ricotta Loaf

3 1/3 cups all purpose flour

2 tbsps sugar

1/2 tbsps instant yeast

1 cup plus 1 1/2 tbsps whole milk ricotta, cold

7 tbsps unsalted butter, softened

1 large egg, cold

1/2 tbsp salt

1/2 cup water, cold

Cooking is 25% recipe, 75% intuition.

Baking is 100% recipe, 100% intuition. That's why they had to invent the Baker's Percentage.

By this I mean to say- recipe counts here! The science behind dough making and bread baking has been explored for centuries, and there are reasons for the order in which things are mixed, the speed, the methods, the amounts. Also, I suggest springing for the Kind Arthur flour. It's worth the extra dollar.

Whisk together the flour, sugar, and yeast.

Add the ricotta, egg, butter, and salt and mix on a low speed with a bread hook (or by hand with a wooden spoon) until the dough is formed- about 5 minutes. It should be soft but not sticky (adjust flour or water accordingly, using a dusting or misting respectively).

Place the dough in a container and let it rise until doubled (took mine 2 hours). Keeping the dough warm (75-80 degrees) will let it rise faster.

Preheat the oven to 375 now. If you have a baking stone (ideal), place it on the shelf in the second lowest position- if not use a baking sheet. Place a baking sheet on a rack in the lowest position.

Shape the dough into a loaf gently- flatten into a rectangle and roll up from the short side. When you have a log, tuck the ends under. Place it into a lightly greased, 9-by-5-inch loaf pan.

Cover the loaf pan with a large container and allow it to rise for about an hour, until almost doubled- 1/2-1 inch above the pan. When you press your finger lightly into the dough, it will fill in slowly.

Slash the top of the bread down the center with a very sharp knife. Place it gently into the oven, and toss 1/2 cup of ice cubes into the baking sheet below.

Bake the bread for 40-50 minutes, until the crust is golden and a skewer comes out clean. Turn the bread halfway through. Tent if you want with some foil after 30 minuets to keep the crust from getting too brown.

Remember to cool the bread completely before cutting. The crumb is very soft and moist, so it you cut it too soon it may be gummy and hard to cut.

This bread is delicious. The crust isn't too hard, the crumb is dense and moist and soft without being chewy. It has a mellow but present taste of ricotta cheese.

Quote:

All sorrows are less with bread. ~Miguel de Cervantes