Salerno Rosemary Bread
Salerno Rosemary Bread
Makes 1 Loaf. Recipe by Cynthia Nobles.
2 tbls. yeast
1 tbl. sugar
½ cup warm water
2½ to 3 cups bread flour
1 tsp. salt, divided
½ cup whole milk ricotta
3 tbls. olive oil
3 tbls. minced fresh rosemary
1 tbl. whole-grain mustard
3 eggs, divided
1. In a small bowl, combine yeast, sugar and warm water. Let stand until foamy, about 5 minutes.
2. Insert the metal blade in a food processor and add 2½ cups flour, ½ teaspoon salt, ricotta, olive oil, rosemary and mustard. Process 20 seconds. Whisk 2 eggs and combine with the yeast mixture. With the motor running, pour the yeast mixture through the food tube, and process until the dough is smooth and cleans the sides of the bowl. If the dough is too moist, add sufficient flour by the tablespoon through the feed tube to form a ball. Process 30 seconds to knead the dough.
3. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with oiled plastic wrap and a towel. Set to rise in a warm place until the dough has doubled, 45 to 60 minutes. Punch the dough down and knead briefly on a lightly floured board. Shape into a loaf and place in an oiled 8½ x 4½ loaf pan. Cover loosely with oiled plastic wrap and set in a warm place to rise until almost doubled, 30 to 40 minutes. Meanwhile, preheat oven to 375 degrees.
4. Beat remaining egg with remaining ½ teaspoon salt. Brush the loaf with the egg wash. Bake 30 to 35 minutes until the loaf sounds hollow when tapped. Remove to a rack. Serve warm.