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Eggless Ricotta Loaf Yum
Eggless Ricotta Loaf
Course breads
Cuisine american
Prep Time
20 minutes

Cook Time
40 minutes
Passive Time 120 minutes
Servings
x
Ingredients
  • 12/3 cups Bread Flour
  • 1 cup Whole wheat flour – (or use 2⅔cups of bread flour)
  • tsps Yeast Instant
  • 6 tbsp Sugar
  • ½ tsp Salt
  • ¾ cup Ricotta Cheese
  • 6 tbsp water Luke warm
  • 2 tbsps Unsalted Butter – softened (plus more for brushing on the loaf after baking)
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 120 minutes
Servings
x
Ingredients
  • 12/3 cups Bread Flour
  • 1 cup Whole wheat flour – (or use 2⅔cups of bread flour)
  • tsps Yeast Instant
  • 6 tbsp Sugar
  • ½ tsp Salt
  • ¾ cup Ricotta Cheese
  • 6 tbsp water Luke warm
  • 2 tbsps Unsalted Butter – softened (plus more for brushing on the loaf after baking)
Eggless Ricotta Loaf
Instructions
  1. In a large mixing bowl or the bowl of the stand mixer, combine all the ingredients and knead into a smooth dough. Knead for about 10 minutes with hand and for about 6~7 minutes on the stand mixer.
  2. Coat with oil and cover; let rise for about 45~60 minutes or until doubled in volume.
  3. Shape the dough into a loaf and place it in a lightly greased 9″x5″ loaf pan. Let rise for about 45~60 minutes.
  4. Towards the end of the second rise, preheat the oven to 375°F. Bake for 20 minutes, then lower the temperature to 325°F and if the loaf is browning too quickly, then tent it loosely with aluminum foil. Continue baking for 15 minutes or until dark brown and sounds hollow when tapped. An instant read thermometer inserted into the center of the bread should register at least 190°F.
  5. Brush with melted butter and let he bread cool completely before slicing.
Recipe Notes

Linking this to this year’s Bake-a-thon event.

Bake-a-thon 2014

An InLinkz Link-up

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