Post by justonecow on Oct 26, 2015 13:57:54 GMT -5
After making the turo cheese I wanted to try it out in this recipe. Others were interested in it too so here goes. Recipe is from the book Bread Making, Crafting the Perfect Loaf from Crust to Crumb by Lauren Chattman. (I bought it at TSC)
Makes 2 8" loaves
3/4 c plus 1 T warm room temp water (78)
1 T instant yeast
3 1/4 cups unbleached all purp flour
2 T sugar
1 1/2 tsp salt
3/4 c whole milk ricotta cheese
2 T unsalted butter, melted and cooled
1) Combine water, yeast, flour, sugar, salt, ricotta, and butter in a bowl of a stand mixer or large mixing bowl. Stir w/a rubber spatula until a rough dough forms.
2)Knead the dough. By machine: w/a dough hook, knead the dough on med speed until it is smooth and shiny and just clears the sides of the bowl, 10 -12 minutes. By hand: scrape the dough onto a lightly floured surface. W/floured hands knead the dough w/steady strokes until it is smooth and shiny, about 15 mins. Take a break midway through kneading if you meed to . Resting the dough will only improve its gluten structure. Resist adding extra flour, using a bench scraper to lift the dough from the counter if it sticks and flouring your hands instead of the dough if possible.
3)Spray the inside of a dough-rising container or large bowl w/nonstick cooking spray and place the dough inside. Cover w/plastic wrap and let rise until the dough has doubled in size, about 1 1/2 hrs.
4)Spray 2 4x8 loaf pans w/nonstick cooking spray. Turn the dough onto a lightly floured surface, divide the dough into 2 equal pieces, and shape each piece into a loaf. Place them in the prepared loaf pans, seam side down. Sprinkle w/flour and drape loosely w/plastic wrap. Let stand until almost doubled, about 1 1/2 hrs.
5)While loaves are proofing, place a baking stone on the middle oven rack and preheat oven to 375.
6)Place the pans on top of the baking stone. Bake until the breads are golden and an instant read thermometer inserted in center reads 200, 40-50 mins.
7)Remove the breads from the oven, unmold them onto wire racks, and set them right side up to cool to warm room temp, about 1 1/2 hrs.
Sounds pretty easy! I have not made these yet, so post back if you do and I will also. Enjoy!
Makes 2 8" loaves
3/4 c plus 1 T warm room temp water (78)
1 T instant yeast
3 1/4 cups unbleached all purp flour
2 T sugar
1 1/2 tsp salt
3/4 c whole milk ricotta cheese
2 T unsalted butter, melted and cooled
1) Combine water, yeast, flour, sugar, salt, ricotta, and butter in a bowl of a stand mixer or large mixing bowl. Stir w/a rubber spatula until a rough dough forms.
2)Knead the dough. By machine: w/a dough hook, knead the dough on med speed until it is smooth and shiny and just clears the sides of the bowl, 10 -12 minutes. By hand: scrape the dough onto a lightly floured surface. W/floured hands knead the dough w/steady strokes until it is smooth and shiny, about 15 mins. Take a break midway through kneading if you meed to . Resting the dough will only improve its gluten structure. Resist adding extra flour, using a bench scraper to lift the dough from the counter if it sticks and flouring your hands instead of the dough if possible.
3)Spray the inside of a dough-rising container or large bowl w/nonstick cooking spray and place the dough inside. Cover w/plastic wrap and let rise until the dough has doubled in size, about 1 1/2 hrs.
4)Spray 2 4x8 loaf pans w/nonstick cooking spray. Turn the dough onto a lightly floured surface, divide the dough into 2 equal pieces, and shape each piece into a loaf. Place them in the prepared loaf pans, seam side down. Sprinkle w/flour and drape loosely w/plastic wrap. Let stand until almost doubled, about 1 1/2 hrs.
5)While loaves are proofing, place a baking stone on the middle oven rack and preheat oven to 375.
6)Place the pans on top of the baking stone. Bake until the breads are golden and an instant read thermometer inserted in center reads 200, 40-50 mins.
7)Remove the breads from the oven, unmold them onto wire racks, and set them right side up to cool to warm room temp, about 1 1/2 hrs.
Sounds pretty easy! I have not made these yet, so post back if you do and I will also. Enjoy!