“Mama, this tastes better than cupcakes!”
Recently while watching Italian Food Safari a few weeks ago, they cooked up a wonderful looking Ricotta Bread but they hadn’t laid out any recipes on the website- much to my disappointment. Not finding any other recipes elsewhere that seemed just right, I decided to venture out in to the unknown by myself.
It was a little nerve-wracking, there was a dash of timidness, and a sprinkling of hope. I have only been playing around with breads a relatively short time, and I wasn’t exactly sure it was time to be branching off and making stuff up just yet… hasn’t stopped me before though. So feet first (so to speak of course) I dove into that dough. I figured at worst, it will be stodgy little brick and I will still have to eat it. At best, it will be delicious bready loaf and everyone gets to eat it.
Celia from Fig Jam and Lime Cordial had given me the heads up on a place that sold bulk bakers flour. So with 12.5 kilos of strong bakers flour sitting on my kitchen bench, it was time to get crackin’.
Honey Ricotta Bread
1 cup polenta
2 1/2 cups strong bakers flour
2 tps dried yeast
2 tps salt
4 tbs honey
With a dough hook, mixed everything up in the mixmaster. Once thoroughly mixed through, I left it for 10 minutes. A gentle knead on a floured surface then put in slightly oiled bowl, covered with cling wrap for 1/2 an hour, (or until doubled in size.). Another gentle knead, flattening the dough to an inch thick, folding over into 1/3, then folding again from the other side. Back into the bowl and then repeating the process in another half an hours time. Form into the shape that you want to cook in and let the dough rise for another 20-30 minutes or until risen by about a 1/3. Cook at 240 C until golden and sound hollow when knocked.
(Time varies depending on the shape you have cooked it in, ie. Bread rolls vs loaf)
Outcome? It was delicious! Thats when Monkey Boy said “Mama, this tastes better than cupcakes!” Now, if that isn’t a tick of approval I don’t what is.