Raisin Ricotta Bread with Chive Butter |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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With golden raisins and ricotta cheese, this loaf is distinctive. Donât skip the accompanying herb butter itâs the crowning touch. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup coarsely chopped golden raisins |
1 egg |
1/3 cup whole-milk ricotta cheese |
1/4 cup canola oil |
1/4 cup heavy whipping cream |
3 tablespoons honey |
1/4 cup plus 1 tablespoon unsalted sunflower kernels, toasted, divided |
chive butter: |
1/4 cup butter, softened |
4 teaspoons minced chives |
Directions:
1. In a large bowl, combine the flour, baking powder and salt. Stir in the raisins. In a large bowl, whisk the egg, ricotta cheese, oil, cream and honey. Stir into dry ingredients just until moistened; fold in 1/4 cup sunflower seeds.
2. Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan (pan will be full). Sprinkle with remaining sunflower seeds.
3. Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. Meanwhile, combine butter and chives. Serve with warm bread. Yield: 1 mini loaf (6 slices) and 1/4 cup butter.
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