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This Orange Ricotta Bread has such a refreshing citrus flavour. A perfect flavour combination. This recipe is incredibly delicious. It makes the kitchen smell so heavenly when being baked. Everyone raves!
This bread is amazing the day it is baked; however, it is to die for sliced, toasted and drizzled with honey the following days.
You may also add pecans, walnuts or pistachios for a crunch texture.
It is the perfect treat, particularly lovely as an afternoon snack with a cup of tea, but it is equally good served for breakfast with a fried egg and/or bacon or just by itself. It also makes a perfect brunch— so versatile. It won’t last long because it’s so good.
This will be a recipe that you will want to make year-round.
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- 1/2 cup Orange juice - lukewarm - 80-90°F/26-32°C
- 2 Egg
- 2 tbsp Butter - room temperature or Margarine
- 2 tbsp Honey
- 2 cups Ricotta cheese - about 440g
- 4 cup Bread flour
- 1/4 tsp Fennel - ground or seeds or anise seeds
- 4 tsp Orange zest - grated
- 1 1/2 tsp Salt
- 2 tsp Active dry yeast
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- Attach the kneading blade to the bread pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert the bread pan into Bread Maker and gently close the lid.
- Select the “Basic/White” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and press the Start button.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil, like eggs or milk. More information at: "Using the Delay Timer".
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time, use a Bread Slicer with an Electric Knife.
- If it’s too dry, add lukewarm liquid, a teaspoon at a time, until it looks right.
- If it looks too wet, add flour, a tablespoon at a time, until it looks right.
- If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without a bread machine's aid, or make the dough in a bread machine and bake it in the oven. Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without, you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* (“Long term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
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Did you know you could make more than bread in the bread machine? My cookbooks will walk you through how you can make pizza dough, pasta, cake, and of course, bread in a bread machine. With over 130 recipes, there is something for everyone!
Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.
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