Eggless Ricotta Loaf

Recipe by Cook's Hideout

Bake-a-thon 2014: Day 13 Bake of the Day: Eggless Ricotta Loaf This is going to be a quick post today. I had some ricotta cheese in the fridge that needed to be used up and I also had to bake a bread for the week, so a little googling landed me at Versatile Kitchen's amazing eggless ricotta loaf recipe. It is eggless but has the nice moist and beautiful crumb that the usual brioche breads have. A perfect bread to have for breakfast with some butter and jam or for a more elaborate French toast breakfast. It tastes good just...

Ingredients

• 4 cups bread flour
• 1 cup whole wheat flour (- (or use 2⅔cups of bread flour))
• 2 tsps yeast (Instant)
• 6 tbsp sugar
• (1.25l) fish stock
• (1.25l) fish stock
• 6 tbsp water (Luke warm)
• 2 tbsps unsalted butter (- softened (plus more for brushing on the loaf after baking))

Method

1. In a large mixing bowl or the bowl of the stand mixer, combine all the ingredients and knead into a smooth dough. Knead for about 10 minutes with hand and for about 6~7 minutes on the stand mixer.
2. Coat with oil and cover; let rise for about 45~60 minutes or until doubled in volume.
3. Shape the dough into a loaf and place it in a lightly greased 9"x5" loaf pan. Let rise for about 45~60 minutes.
4. Towards the end of the second rise, preheat the oven to 375°F. Bake for 20 minutes, then lower the temperature to 325°F and if the loaf is browning too quickly, then tent it loosely with aluminum foil. Continue baking for 15 minutes or until dark brown and sounds hollow when tapped. An instant read thermometer inserted into the center of the bread should register at least 190°F.
5. Brush with melted butter and let he bread cool completely before slicing.

View the recipe instructions at Cook's Hideout