RICOTTA AND RASPBERRY BREAD
250 grams ricotta cheese
200 mls milk
50 grams sugar
300 grams plain flour
250 grams 00 flour
2 1/2 teaspoons dried yeast
1 heaped teaspoon bread improver
200 grams raspberry jam
line the bottom of a large ring tin with baking paper.
IN A BREAD MACHINE.... place all the ingredients except the
jam, in the order as listed above. set on dough setting. when the machine has finished, if dough has not doubled in size, place in a warm spot, still in the bread machine container. cover and sit until doubled.
when ready, place on a lightly floured board and roll out to
a 40 cm long rectangle.
spread the jam over the dough and starting at the long end,
roll up like a swiss roll.
carefully place the roll into the tin and seal ends together. cover with a teatowel and place in a warm spot for another hour.
heat the oven to 180c.
brush the top of the bread with an egg yolk mixed with a
cook for approx. half an hour or until nicely browned on top.
cool. dust with icing sugar to serve.
IN AN ELECTRIC MIXER... place the cheese, milk, egg and sugar
into the mixing bowl.
mix the flours, yeast and bread improver together.
add the flour mix slowly into the liquid until a dough forms.
using a bread hook, let the dough knead for 10 minutes.
cover and let rise in a warm spot until doubled.
follow the rest of the above instructions.
NOTE: you can replace the jam with nutella if desired.