Italian Lemon-Ricotta Bread (Bread Machine) |
|
 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
|
Beth Hensperger Ingredients:
1/3 cup milk |
2/3 cup ricotta cheese |
2 large egg yolks |
1 1/2 teaspoons anise extract |
7 tablespoons unsalted butter, cut into pieces |
3 cups bread flour |
1/3 cup walnuts |
1/3 cup golden raisin |
3 tablespoons sugar |
1 lemon, zest of |
1 tablespoon gluten |
1 1/2 teaspoons salt |
2 1/4 teaspoons rapid rise yeast (or 2 3/4 t. bread machine yeast) |
Directions:
1. Add all ingredients in the pan according to the order in the manufacturer's instructions.
2. Set crust on medium and program for the Basic cycle; press Start.
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
4. Let cool to room temperature before slicing.
|
|