Italian Ricotta Parmesan Bread
User Reviews
5.0
75 reviews
Excellent
Italian Ricotta Parmesan Bread
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This Homemade Italian Bread is made with Ricotta and Parmesan cheese which gives it a soft and flavourful crumb.
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Ingredients
- ½ cup + 2 tablespoons lukewarm water (150 grams)
- 1 teaspoon active dry yeast
- 2¼ cups + 1 tablespoon all purpose or bread flour (at least 12% protein) (300 grams)
- 3 tablespoons freshly grated Parmesan cheese
- 1½ tablespoons olive oil
- ⅓ cup + 1 tablespoon ricotta cheese (100 grams)
- 1 teaspoon salt
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Instructions
- In the stand up mixer add the water and sprinkle the yeast on top, let it sit for about 10 minutes, then stir, add the flour, ricotta, parmesan, olive oil and salt on top. Start to knead on low speed #1 for about 1-2 minutes then increase the speed #2 and continue until the dough is soft and elastic, 6-8 minutes.
- Move the dough to a lightly floured flat surface and stretch and fold a few times, shape into a ball. Place the dough in a lightly oiled bowl, rolling the dough to cover lightly in oil, cover the bowl and place in a warm draft free area to rise until doubled in bulk, approximately 2 hours.
- Move the dough to a lightly floured flat surface, shape into desired shape, log or boule, place in a lightly oiled* dutch oven or oven safe covered casserole dish, sprinkle the top with flour (use rice or semolina if you don't have it then all purpose or bread will work, cover with plastic and let rise 1 hour.
- Pre-heat oven to 400F (200C).
- Score the bread, then place the covered pot in the oven and bake, for 25-30 minutes, remove the lid and continue to bake for 10-15 minutes or until the loaf is done. Immediately move the baked loaf to a wire rack to cool completely before serving. Enjoy!
*Or you can line the pot with parchment paper if you prefer.
Notes
- If your ricotta cheese is watery, then place in a sieve and drain for about 20-30 minutes.
- Lukewarm water temperature is (98-105F/36-40C).
- If you wish you can substitute 1/4-1/2 the water with lukewarm milk.
- It's best to use an oven safe (450F/250C) covered casserole pot or dutch oven, as this will help the dough keep its shape while baking.
Nutrition Information
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Calories
1447kcal
(72%)
Carbohydrates
212g
(71%)
Protein
54g
(108%)
Fat
42g
(65%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
20g
Cholesterol
55mg
(18%)
Sodium
2636mg
(110%)
Potassium
501mg
(14%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
500IU
(10%)
Vitamin C
1mg
(1%)
Calcium
384mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 1447 kcal
% Daily Value*
| Calories | 1447kcal | 72% |
| Carbohydrates | 212g | 71% |
| Protein | 54g | 108% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 55mg | 18% |
| Sodium | 2636mg | 110% |
| Potassium | 501mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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