2/3 cup ricotta cheese (homemade ricotta cheese recipe coming soon!)
4 tablespoons butter, softened
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups bread flour (I’ve been using Pillsbury)
1 teaspoon instant yeast/bread machine yeast
Make sure the milk is not too, hot – around 100 degrees is good. Add the ingredients into the bread machine in the order recommended in the instruction manual. Generally, this is wet ingredients first, then dry ingredients – flour is second to last. Make a little dent in the flour and pour the yeast in the hole. (Pictured)
Select 1.5 lb loaf and desired crust color – I go for light crust. Press start.
When finished remove the bread pan with oven mitts and let cool. Use a spatula to loosen the bread from the pan. Tip the pan upside down and shake the bread out onto a wire rack to finish cooling.
This bread is so fluffy and delicious. I like to dip it in oil and Italian seasonings. I eat it with soup. I also love putting goat butter on it.
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn to coat. Cover with a damp towel. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into 2 well oiled 9×5 loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees for 30 minutes.
My husband says that this bread tastes overly yeasty, but I think it is supposed to. I like it and it is a little bit sweet. The second loaf I wrap and put in the freezer until I am ready for it. I read somewhere that if you turn the oven on for 20 seconds and then place the dough inside the oven it will rise faster.
In a bowl mix eggs and sugar. Add zest, oil, milk and yogurt. Mix well. Sift in the flour and baking powder and mix.
Cut tangerines into halves. Sprinkle the bottom of muffin tins with sugar. Place the tangerines, cut side down, into muffin tins. Pour mixture over each tangerine.
Preheat the oven to 350 degrees. Bake for 30 minutes. Sprinkle with powdered sugar.
I was surprised that these turned out pretty good. I used the little, seedless halo tangerines. These muffins are not very sweet at all. Great as a breakfast muffin. I also made a gluten free version for my gluten intolerant co-worker. I used Bob’s Red Mill gluten free flour.