Wednesday, February 22, 2006
Four-cheese Bread With Sundried Tomatoes and Pepperoni
Earlier today I'd been reading about ricotta bread with pepperoni, and then a sweeter ricotta bread, and I decided I needed to try that. I think my bread turned out nothing like the one I read about, but it was so good. Of course it's a lot easier just to make pizza, but this was fun. Here's my approximate recipe: 1 Tbs yeast 1 Tbs sugar 3-4 c flour 1 tsp salt 1 Tbs Italian seasonings 1 c ricotta 1/2 - 1 c water 3-4 sundried tomatoes in oil, diced 1/4 c parmesan cheese 1/4 c romano cheese 1/4 c colby jack cheese, diced (could be cheddar or anything else) pepperoni, diced (not a lot, about an inch or two, and it could be skipped) In a large bowl, mix about 1.5 c of flour, the sugar, the yeast, the salt, and Italian seasonings together. Then add the parmesan and romano cheeses. In a small saucepan, heat the ricotta and water til warm, not hot, and then add to the yeast-flour mixture. Slowly mix in enough flour to form a soft dough, and knead it for several minutes. Let it rise about 45 min-1 hour. Then punch it down and mix in the sundried tomatoes, the colby jack, and pepperoni, if you're using it. Make sure they're evenly distributed. Cut the dough into three pieces, roll them out to about 14" lengths, and braid them together. Place the dough in a greased loaf pan, ends tucked under, and back for 45 min. or so at 350 degrees til done. Best served warm, so the cheese is nice and gooey.