Garden Bread With Ricotta-olive Spread |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a full bodied bread, freezes well and is delicious with the spread here or any type of seasoned butter. I wrapped mini loaves in holiday saran and put the spread into decorated baby food jars for Christmas gifts one year. Everyone loved them and asked for the recipe. Ingredients:
1 cup whole wheat flour |
1 1/2 cups whole wheat flour |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1/2 teaspoon baking soda |
1 1/4 cups buttermilk |
2 large eggs, beaten |
1 tablespoon granulated sugar |
3/4 cup coarsely chopped sun-dried tomato packed in oil, reserve 2 t oil (i dehydrated fresh tomatoes from the garden and used extra virgin olive oil) |
1 cup fresh ricotta, drained |
2 ounces cream cheese, softened |
1 tablespoon extra virgin olive oil |
1/2 teaspoon minced garlic |
1/2 teaspoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3 tablespoons chopped kalamata olives or 3 tablespoons plain black olives |
6 ounces baby spinach, rinsed and spun dry,stems removed |
Directions:
1. For the Bread: Preheat the oven to 350 degrees F.
2. Lightly grease 2-4x8 loaf pans and set aside.
3. Into a large bowl, sift together the flour, baking powder, salt and baking soda.
4. In a small bowl, whisk together the buttermilk, eggs, sugar, and oil.
5. Add to the dry ingredients and whisk to combine.
6. Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic.
7. Add the cheese and stir to combine.
8. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.
9. For the Spread: In the bowl of a food processor, blend the ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper on high speed until smooth.
10. Add the olives and spinach leaves, pulse to blend.
11. Adjust seasoning, to taste.
12. Spread on freshly sliced bread or grill slices and top with spread.
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