Ricotta Bread

Name: Ricotta Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 230g whey; 4g yeast; 3g salt

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I filter out a lot of whey when I make cheese. This whey still contains a lot of nutrients. It mainly contains whey protein, lactic acid bacteria and water, so it is called whey. Whey can be directly quoted, and can also be used to make bread and steamed bread. I like to use it to make bread. Using it to make bread can make the bread more flavorful. Even if the simplest direct fermentation method is used, there will be old bread. The rich noodles and milk fragrance, and the bread is very soft, even if it is left for two or three days, the bread is still soft. And this formula is similar to baguette, with enough sweat, no oil and sugar, suitable for staple bread, it is a very healthy bread. I personally love this bread very much, and I make it every time I have whey. "

Ingredients

300g High-gluten Flour
230g Whey
4g Yeast
3g Salt

Ricotta Bread

1. This is the whey filtered when the colostrum is used to make cheese. The whey of the colostrum is thicker and similar to milk. If it is filtered with normal milk, it will be brighter. This whey has more nutrients.

2. Put the salt and whey in the bread bucket

3. Add flour and yeast powder

4. Knead for 20 minutes

5. No need for glove film, just have holes with neat edges

6. Close the dough directly and put it in the fermented blue, keep it warm and moisturize, and ferment at 35 degrees

7. Let the dough rise to 2 times the size

8. Buckle upside down into the baking dish, cut a cut with a depth of about 5 mm with a razor blade

9. After preheating the oven at 200 degrees, put it in the oven and bake for 25-30 minutes.

10. Toasted ricotta bread

11. A very soft bread, similar in appearance and structure, but with a more unique taste and flavor

12. Let’s have another close-up, a very healthy bread

Tips:
This kind of bread does not require high flour, and it does not require high-gluten flour. You can use ordinary wheat core flour or those with a protein content of more than 11.5.