Herbed Ricotta Cheesy Bread Food

HERBED RICOTTA CHEESY BREAD

Steps:

• Place the butter in a small sauce pan over medium-high heat and cook for about 3 minutes - stirring almost constantly - until the butter has turned an amber gold/brown and smells slightly nutty. Remove from heat and set aside until needed.
• Preheat oven to 350 degrees (F).
• Spray a 9 OR 10" loaf pan with non-stick baking spray. Sprinkle half of the Parmesan cheese on the bottom of the pan and set aside.
• In a large bowl add the flour, baking powder, rosemary, cayenne pepper, black pepper, salt, and brown sugar; mix well to combine. Add in the cubed mozzarella and toss with your hands, making sure each cube gets coated in the flour mixture. Make a well in the center of the flour. Add in the milk, ricotta cheese, and egg. Use a fork to lightly whisk the wet ingredients together, then use a rubber spatula to gently fold the wet ingredients into the dry ones. Stop folding when you can still see just a little flour. It's important not to over mix here! fold in the browned butter until just combined. Pour the batter into the prepared pan and smooth the top. Sprinkle with remaining Parmesan cheese, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a plate, then flip it back (right side up) onto a cooling rack and cool for at least 30 minutes before slicing. This bread actually tastes better the longer you let it cool.

HERBED RICOTTA CHEESE SPREAD

Steps:

• Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
• Process until the mixture is rough-textured, not completely smooth

SAVORY BABKA WITH RICOTTA AND HERBS

Steps:

• In a small saucepan on the stovetop, or in a bowl in the microwave, warm the milk until lukewarm, but not hot (about 110 degrees). Add yeast and pinch of sugar, and let sit for 5 to 10 minutes until slightly foamy.
• In the bowl of an electric mixer fitted with the dough hook, a food processor, or using a large bowl and a wooden spoon, mix the flour and salt. Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. It's OK if a little flour remains on the bottom of the bowl.
• Add half the butter and beat until the dough is smooth and elastic, about 3 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat until dough is stretchy, another 5 to 7 minutes. At this point, all the flour should be worked into the dough. If not, add a teaspoon or two of water, and beat for another minute or so.
• Butter a clean bowl. Form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a plate or dish towel, and let the dough rise in a warm, draft-free place, like the inside of a turned-off oven with the oven light on, until it puffs and rises, anywhere from 1 1/2 to 3 hours. It may not double in bulk, but it should rise.
• Press the dough down with your hands to expel the air, cover the bowl again and refrigerate overnight. (In a pinch, you could chill the dough for 4 hours, but it won't develop as much flavor.)
• Prepare the filling: In a medium bowl, mix all the ingredients until smooth. Taste and add more salt and black pepper, if needed. (If you used ham or olives, you probably won't need more salt.) Filling can be prepared up to 2 hours ahead and refrigerated.
• Butter a 9-inch loaf pan, then line with parchment paper, leaving 2 inches of overhang for pulling the babka out later.
• Put the dough on a floured surface and roll it into a 9-by-17-inch rectangle. Spread the filling evenly onto the dough, going all the way to the edge. Starting with a long side, roll into a tightly coiled log. Bring one end of the log to meet the other, then twist the dough, pinching together the ends to seal.
• Place dough into the prepared pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy. (It won't quite double.)
• Heat oven to 375 degrees. Brush the top of the babka with more softened butter and sprinkle with Parmesan. Bake until the top is deeply golden brown, 35 to 45 minutes. The babka should sound hollow if you tap it on the bottom once it's unmolded. An instant-read thermometer inserted in the center will read 185 degrees. Transfer to a wire rack. Babka is best served still a little warm.

HERBED RICOTTA CHEESE SPREAD

Steps:

• Place ricotta, garlic, herbs and parmesan cheese in a small bowl and fold together until blended.
• Add salt and pepper to taste.

HERBED CHEESE BATTER BREAD

Steps:

• Lightly butter (2) 8 X 4 X 2-inch loaf pans.
• Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
• Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
• Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
• Sift together flour, sugar, baking powder, baking soda & salt.
• Gradually stir into the liquid mixture to make a thick batter.
• Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
• Pour batter into prepared pans, spreading evenly.
• Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
• Preheat oven to 375ºF & place rack in the center.
• Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
• Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
• Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
• * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.

BAKED HERBED RICOTTA

Steps:

• Preheat oven to 350 degrees.
• Lighly oil a 4 cup souffle or baking dish.
• Stir cheese with a fork. Add chopped herbs and blend. Season to taste with salt and pepper. Spoon cheese into souffle and drizzle with olive oil.
• Bake 15 minutes. Serve with toasts.

RICOTTA CHEESE SPREAD WITH LEMON AND HERBS

Steps:

• Empty the container of ricotta into a strainer and place over a bowl.
• Cover and refrigerate for at least 4 hours or overnight. (You can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!).
• Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
• Stir until blended.
• Mound onto the center of a shallow bowl or serving plate and drizzle with oil.
• Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil.
• Serve with crackers, bread, or raw vegetables.
• *I used the 4 hour drain time as the cooking time for this recipe*.