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Category: Bread
Prep Time: Cook Time: Total Time:
1 packet active dry yeast
1 3/4 cup warm water, not hot
2 tablespoons honey
7 to 8 cups all-purpose or bread flour, divided
4 tablespoons olive oil, divided
3/4 cup minced yellow onion (not a sweet white onion)
1/2 cup finely minced fresh dill
2 teaspoons salt
6 ounces ricotta, preferably goat milk ricotta
1 extra-large egg
Coarse salt for sprinkling
Fine cornmeal for pans
Egg wash (1 additional egg mixed with a bit of water or milk)
First, make a sponge. Dissolve yeast in warm water in a large warmed bowl. Add honey and 21/2 cups flour. Whisk batter until thick and smooth. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes to an hour.
Warm a tablespoon of oil in a small saucepan over a medium low flame. Add onion and cook slowly until softened, not brown. Add dill and salt, and remove from heat. Crumble ricotta into mixture. Work in with a fork until ricotta is thoroughly incorporated.
When sponge has doubled, add ricotta mixture, egg and remaining oil, and stir it down. Add another 4 to 5 cups flour, 1/2 cup at a time. Enough flour has been added once dough is no longer sticky but smooth and elastic. Turn dough out onto a floured work surface and knead for 5 minutes, adding a bit more flour if necessary to keep dough from sticking to board. (I used a bench scraper to lift and turn.)
Transfer dough to an oiled bowl. Flip dough over so top is oiled. Cover and let rise in a warm spot until doubled in volume.
Turn out onto a floured work surface. Punch down dough and shape into 2 loaves. Grease 2 loaf pans (9-by-5-by-3-inch) and dust with cornmeal. Place dough into pans, pressing it into the corners. Let rise one final time.
Preheat oven to 350 degrees. Brush tops of loaves with egg wash and sprinkle with coarse salt just before popping them into hot oven. Bake the loaves for 45 to 50 minutes (but start checking at 40 minutes) until golden brown. Remove from pans and cool on racks. Cool completely before slicing.
Makes 2 large loaves, or 1 large loaf and 3 loaves baked in small aluminum pans, or for gifts, 6 small loaves. Adjust timing accordingly.
NOTE: I spread thin slices of this bread with cream cheese or goat cheese; add slices of salmon and topped with a few pickled cucumber slices for an appetizer. Toast it for breakfast. Make croutons with leftovers.
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DILL RICOTTA BREAD
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Category: Bread
Prep Time: Cook Time: Total Time:
1 packet active dry yeast
1 3/4 cup warm water, not hot
2 tablespoons honey
7 to 8 cups all-purpose or bread flour, divided
4 tablespoons olive oil, divided
3/4 cup minced yellow onion (not a sweet white onion)
1/2 cup finely minced fresh dill
2 teaspoons salt
6 ounces ricotta, preferably goat milk ricotta
1 extra-large egg
Coarse salt for sprinkling
Fine cornmeal for pans
Egg wash (1 additional egg mixed with a bit of water or milk)
First, make a sponge. Dissolve yeast in warm water in a large warmed bowl. Add honey and 21/2 cups flour. Whisk batter until thick and smooth. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes to an hour.
Warm a tablespoon of oil in a small saucepan over a medium low flame. Add onion and cook slowly until softened, not brown. Add dill and salt, and remove from heat. Crumble ricotta into mixture. Work in with a fork until ricotta is thoroughly incorporated.
When sponge has doubled, add ricotta mixture, egg and remaining oil, and stir it down. Add another 4 to 5 cups flour, 1/2 cup at a time. Enough flour has been added once dough is no longer sticky but smooth and elastic. Turn dough out onto a floured work surface and knead for 5 minutes, adding a bit more flour if necessary to keep dough from sticking to board. (I used a bench scraper to lift and turn.)
Transfer dough to an oiled bowl. Flip dough over so top is oiled. Cover and let rise in a warm spot until doubled in volume.
Turn out onto a floured work surface. Punch down dough and shape into 2 loaves. Grease 2 loaf pans (9-by-5-by-3-inch) and dust with cornmeal. Place dough into pans, pressing it into the corners. Let rise one final time.
Preheat oven to 350 degrees. Brush tops of loaves with egg wash and sprinkle with coarse salt just before popping them into hot oven. Bake the loaves for 45 to 50 minutes (but start checking at 40 minutes) until golden brown. Remove from pans and cool on racks. Cool completely before slicing.
Makes 2 large loaves, or 1 large loaf and 3 loaves baked in small aluminum pans, or for gifts, 6 small loaves. Adjust timing accordingly.
NOTE: I spread thin slices of this bread with cream cheese or goat cheese; add slices of salmon and topped with a few pickled cucumber slices for an appetizer. Toast it for breakfast. Make croutons with leftovers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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