Lunch: Mushroom Ricotta Bread Recipe

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 egg
1 teaspoon salt

Instructions

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.
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.
Meanwhile, in a small skillet, saute mushrooms and garlic in butter until tender; set aside. Punch dough down. Roll into a 18-in. x 12-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 baking sheet. Cover and let rise until doubled, about 40 minutes.
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.

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