Bakeathon 2016, Day 1
The good thing about blogging break is that your draft folder gets stocked up. So when you want to get back to blogging, you have so many choices to pick up from. This is one of those picks. In fact, most of my bakeathon posts are from my drafts reservoir.
I was looking for a recipe to use up some ricotta cheese and I ended up trying this recipe from Pavani’s space.Incidently her original post was also a part of Bakeathon, but in the year 2014.
Check out the recipe and scroll down for recipes from fellow bloggers for day 1 of Bakeathon 2016.
Recipe source: Cook’s Hide out
- 2 2/3 cups bread flour
- 2¼ teaspoons instant yeast
- 4 tablespoons sugar
- ½ teaspoon salt
- ¾ cup ricotta cheese
- 1/4-1/2 cup lukewarm water
- 2 tablespoons unsalted butter – softened
- a little oil to coat the dough while proofing
- 1-2 teaspoons butter to brush on the loaf after baking
- Mix all the ingredients except the last two in a big bowl. Add 1/4 cup water first and add more in tablespoons if you need. Knead into a smooth dough. Knead it for another 10 minutes in a lightly floured surface.
- Return the dough into the bowl, coat it with oil. Cover and set aside for the dough to double. It might take 45 minutes to even two hours depending on how cold the weather is.
- Once its doubled, punch it down and shape it into a roll to fit your loaf pan. Place it in a lightly greased loaf pan and let it sit for a second rise. About 45 minutes to an hour.
- Heat the oven to 350 F. Bake for about 35-45 minutes or until done. Browning is an indication of whether the bread is done or it sounds hollow when tapped at the bottom.
- Take off the oven and brush with butter all over the bread. Let it cool completely before slicing.
This is part of the Bake-a-thon 2016