Mushroom Ricotta Bread

Name: Mushroom Ricotta Bread
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; 1/2 cup chopped fresh mushrooms; 4 garlic cloves, minced; 1 tablespoon butter; 1/2 cup ricotta cheese; 1 large egg, beaten

13 ingredients

5 steps

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
1/2 cup chopped fresh mushrooms
4 garlic cloves, minced
1 tablespoon butter
1/2 cup ricotta cheese
1 large egg, beaten

Directions

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
4

. Cover and let rise until doubled, about 40 minutes.
5

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.