Ricotta Bread

This recipe is inspired by ricotta bread that MDS and I enjoyed at Shokolad Cafe. Previously, I posted about Buckwheat and Drunken Cherry Cake, inspired by the same place. I think that this recipe is a fairly close approximation of the bread we had at the restaurant.

The bread is a standard double-rise bread. The ricotta makes the bread quite rich. The cinnamon adds a nice touch, but could be left out of the recipe if you prefer. Otherwise, the recipe is relatively basic. I found that the first rise took a little longer, but the second rise produced two good-sized loaves. The resulting bread is unique, so give it a try. It is terrific fresh out of the oven or leftover and used for sandwiches.

Ricotta Bread 

1/2 cup warm water (120 degrees)

Package yeast

dash of sugar

4 cups flour

1/4 cup olive oil

1 tsp. cinnamon

1 cup ricotta cheese

In a small cup or bowl, mix water, yeast, and sugar; allow to stand for about ten minutes until foamy. In a large bowl, mix 3 cups of flour, olive oil, cinnamon, and ricotta cheese. Add the yeast. Mix until dough begins to come together. Turn out the dough onto a floured counter and knead in the remaining cup of flour until dough is smooth. Place the dough in a greased bowl, cover, and let rise for about two hours. Divide dough into two and shape into loaves. Place loaves on floured baking sheet. Allow to rise about one hour. Preheat oven to 400 degrees. Just before baking, cut a a few slashes into each loaf. Bake for about 40 minutes, until done. Cool before slicing. Enjoy!