Wednesday, October 5, 2016

Lemon Ricotta Sweet Bread


More than fancy rich cakes, I'm a softie for breads of all kinds . . . how they look and taste, especially shared with someone over a cup of coffee. There will always be some room for that.

Ingredients:
  • 1/4 cup sugar
  • 2 eggs
  • 1/4 cup butter, soft 
  • 1/2 cup sour cream
  • 1 cup warm water
  • 4 cups flour, divided
  • 1 1/2 Tbsp instant yeast
  • 1/2 tsp salt
filling:
  • 2 cups ricotta cheese
  • 3/4 cup icing sugar (confectioner's)
  • 4 Tbsp instant lemon pudding (or vanilla pudding and 1- 2 tsp of lemon jello crystals)
  • lemon zest/rind from 1 lemon
  • pinch of salt
glaze:
  • 1/4 cup butter
  • 1/3 cup sugar
  • 1/4 cup sour cream 
  • juice from one lemon
Method:
  1. In mixing bowl beat sugar and eggs, then beat in the butter and sour cream. 
  2. Add warm water, 1 cup flour and yeast and salt, blending well.
  3. Continue adding flour, using dough hook attachment or with a strong wooden spoon, until dough can be shaped into a large soft ball. 
  4. Cover and let rise for one hour.
  5. Prepare filling by mixing all of the ingredients in a small bowl.
  6. Divide dough in half and roll each out to about 10 x 15 inches. Spread rolled out portion with the filling (also divided in half) - about a 3 inch strip along the centre.
  7. Fold up each long side to overlap over filling, ending with seam on side of top.
  8. Place on parchment covered cookie sheet. Cut slits with scissors or bread knife. Cover and let rise 45 minutes.
  9. Bake at 350 F for about 25 - 30 minutes.
  10. Prepare glaze by bringing to a boil in a saucepan. Stir while boiling for 2 minutes. Set aside to cool and thicken.
  11. Spread glaze on warm loaves. 

8 comments:

  1. Every year around Nov. 1st we (10 sisters/sisters-in-laws) celebrate mom's birthday with a birthday tea/brunch. We all bring a yummy something(often like to try something new)so i think I'm going to try this recipe. It looks like the perfect treat for a coffee-tea get-together!
    thank-you.

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    Replies
    1. What a nice custom your family has! How sweet to celebrate your mother's birthday in that way. A good way to catch up on all the family news, as well.

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  2. What a wonderful recipe! I will try it for sure.
    I saw all you ladies last week in Ohio for the 'Mennonite Girls Can Cook' play at the Ohio Star theater. We wanted to stay for book signing but I wasn't feeling all that well.
    Thanks for sharing
    Karen

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    Replies
    1. Dear Karen, thank you for letting us know that you were at the Ohio Star Theater with us. Too bad we did not get to meet you! About this bread ... I don't now how much you bake with yeast, but I have found that American flour can be somewhat different when it comes to amount to use and final volume. If bake often with yeast, you will know how much to adjust the flour. Mabye a little less or more. I prefer to use unbleached flour and have also added a tsp or so of vital wheat gluten to help with the rise when using American flour. All the best!

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  3. I think I just gained 10 pounds reading this post. Yummy.

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  4. Wow! Lemon AND fresh bread, two of my favourite things to eat. This recipe sounds amazing.

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  5. Oh, yum! This would be perfect for a ladies tea!

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