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.