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Ricotta cheese bread

Written by admin. Posted in Bakery, Bread

Cuisine: Veneto
Cooking time: 2 ore
Ingredients for 4 servings
“00″ Flour 1000 gr
Ricotta cheese 500 gr
Whole eggs 140 gr
Fresh yeast 30 gr
Extra virgin olive oil 30 gr
Salt 15 gr
Sugar 30 gr
Whole milk 300 gr

PROCEDURE
Dissolve the yeast in the milk at 27°C.
Put the flour and all of the other ingredients into the kneading machine. Pour in the milk very slowly and knead on the first speed until the milk has become absorbed. Continue mixing until you have a smooth and homogeneous dough. Let rest covered for 20 minutes in the rising chamber at 27°C.
Divide the dough and form it into rectangular shapes. Place them in loaf pans and let rest for another 20 minutes in the rising chamber at 27°C.
Bake in a 180°C oven for 20 minutes.

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