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Ricotta Bread

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Cheese (387)      Bread (238)      Tomatoes (202)      Ricotta (67)      Asparagus (56)      Parmesan (21)     

Did you know that 'ricotta' means 're-cooked' in Italian? Ricotta is not actually a cheese, but rather a curd that has been cooked twice (hence the name). It is light and creamy with a lovely mild taste that makes it the perfect complimentary filling for this Mediterranean style loaf, because it does not overpower the over flavours, and creates a beautiful texture. Based on the brands I used, sixteen slices should be about 91 calories each.

Preparation Time: 2 hour 45 minutes
Cooking Time: 45 minutes
Makes: 1 loaf

500g herb and sun dried tomato bread flour mix
100g tomatoes
300g asparagus
150g ricotta cheese
10g parmesan cheese
1 tbsp fast action yeast
1/2 tsp salt
300ml water

Mix flour, yeast, and salt together.
Gradually pour in the water to form a dough.

Knead for ten minutes, the prove for about an hour.
Pre-heat oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Chop the tomatoes and asparagus.
Roll out the bread dough and spread the ricotta, tomatoes, and asparagus.

Roll up the bread like a swiss roll and leave to prove for another hour.
Sprinkle over the parmesan cheese and bake in the oven.

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