Mushroom Ricotta Bread Recipe

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Mushroom Ricotta Bread Recipe

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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.
MAKES:
17 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min. + cooling
MAKES:
17 servings
TOTAL TIME:
Prep: 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 large egg
  • 1 teaspoon salt
  • FILLING:
  • 1/2 cup chopped fresh mushrooms
  • 4 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 cup ricotta cheese
  • 1 large 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.
Meanwhile, in a small skillet, saute mushrooms and garlic in butter until tender; set aside. Punch dough down. Roll into a 18x12-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).
Originally published as Mushroom Ricotta Bread in Country Woman Christmas Annual 2009, p36

Nutritional Facts

1 slice: 214 calories, 7g fat (2g saturated fat), 30mg cholesterol, 164mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 6g protein.

  • 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 large egg
  • 1 teaspoon salt
  • FILLING:
  • 1/2 cup chopped fresh mushrooms
  • 4 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 cup ricotta cheese
  • 1 large egg, beaten
  1. 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.
  2. 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.
  3. Meanwhile, in a small skillet, saute mushrooms and garlic in butter until tender; set aside. Punch dough down. Roll into a 18x12-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.
  4. 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).
Originally published as Mushroom Ricotta Bread in Country Woman Christmas Annual 2009, p36

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