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Mushroom Ricotta Bread

 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).
Nutritional 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.