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Mushroom Ricotta Bread

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.

17 ServingsPrep: 40 min. + rising Bake: 30 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
4 to 5 cups all-purpose flour
1 cup 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

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.
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.

2 of 2

Mushroom Ricotta Bread (continued)

Directions (continued)

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.
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).

Nutrition Facts: 1 slice equals 214 calories, 7 g fat (2 g saturated fat), 30 mg cholesterol, 164 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.