Ricotta and Herb Bread
An Original Recipe by Not Quite Nigella
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1 teaspoon dried yeast
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3 tablespoons milk, lukewarm
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1/2 teaspoon white sugar
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2.5 cups bread flour
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2/3 cup ricotta cheese* instructions on how to make your own ricotta see here
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2 tablespoons basil flavoured oil oil or olive oil
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1-2 tablespoons leftover whey from ricotta making (or use water if you have bought ricotta)
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2-3 tablespoons fresh herbs, chopped
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1.5 teaspoons salt
Step 1 - Line a baking tray with parchment. In a small bowl, place the milk and sugar and sprinkle the yeast over and stir. Allow to bubble and activate in a warm place for 10 minutes until frothy.
Step 2 - Fit a dough hook on your mixer and add the flour, ricotta cheese, olive oil and the yeast mixture. Put on the lowest speed and add extra whey or water if needed. It's quite a soft and light dough. Place in a clean bowl and cover with cling wrap and place in a warm area for 1-1.5 hours until tripled in size.
Step 3 - . Punch down the dough, add the fresh herbs and salt and knead by hand for a couple of minutes. Shape into a loaf shape and place on prepared tray. Allow to rise in warm area for another 30 minutes or so. Preheat oven to 220C/440F. Bake for 30 minutes until hollow sounding inside.