Ricotta and Oregano Knots

Name: Ricotta and Oregano Knots
Yield: Makes 12
Ingredients: 45 ml/3 tbsp skimmed milk powder (non fat dry milk); 225 ml/8 fl oz/scant 1 cup water; 5 ml/1 tsp salt; 450 g/1 lb/4 cups unbleached white bread flour; 10 ml/2 tsp dried oregano; 60 ml/4 tbsp ricotta cheese; freshly ground black pepper; 1 egg yolk; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 25 g/1 oz/2 tbsp butter; 10 ml/2 tsp caster (superfine) sugar

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

The ricotta cheese adds a wonderful moistness to these beautifully shaped rolls. Serve them slightly warm to appreciate fully the flavour of the oregano as your butter melts into the crumb.

Ingredients

60 ml/4 tbsp ricotta cheese
225 ml/8

Method

Spoon the cheese into the bread machine pan and add the water. Reverse the order in which you add the liquid and dry ingredients if necessary.
Sprinkle over the flour, ensuring that it covers the cheese and water. Add the skimmed milk powder and oregano. Place the salt, sugar and butter in separate corners of the bread pan. Make a small indent in the