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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 17 |
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The texture of this bread is so soft, it absolutely melts in your mouth! The garlic and whole wheat create a nice blend of flavors, and ricotta cheese lends extra richness. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2/3 cup warm water (110° to 115°) |
4 to 5 cups king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% whole wheat flour |
1/3 cup packed brown sugar |
1/3 cup olive oil |
1 egg |
1 teaspoon salt |
filling: |
1/2 cup chopped fresh mushrooms |
4 garlic cloves, minced |
1 tablespoon butter |
1/2 cup ricotta cheese |
1 egg, beaten |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 2 cups flour, whole wheat flour, brown sugar, oil, egg and salt. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a small skillet, saute mushrooms and garlic in butter until tender; set aside. Punch dough down. Roll into a 18-in. x 12-in. rectangle. Spread ricotta to within 1/2 in. of edges. Sprinkle with mushroom mixture. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 40 minutes.
4. Brush with egg. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate leftovers. Yield: 1 loaf (17 slices).
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