Italian Lemon-Ricotta Bread

Name: Italian Lemon-Ricotta Bread
Cuisine: Italian
Ingredients: Grated zest of 1 lemon; 1½ teaspoons salt; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 3 cups bread flour; ⅓ cup walnuts; ⅓ cup golden raisins; 3 tablespoons sugar; ½ cup (1 stick) plus 1 tablespoon unsalted butter, cut into pieces; 4 cups bread flour; ½ cup walnuts; ½ cup golden raisins; ½ cup milk; ¾ cup ricotta cheese; 3 large egg yolks; 2 teaspoons anise extract; 2 large egg yolks; ⅔ cup ricotta cheese; 7 tablespoons unsalted butter, cut into pieces; 1½ teaspoons anise extract; ⅓ cup milk; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2 teaspoons salt; 1 tablespoon plus 1 teaspoon gluten; Grated zest of 2 lemons; 3½ tablespoons sugar

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

The beautiful, evocative flavors of Italy are in this delicate sweet bread—lemon, anise, walnuts, and raisins. Anise is a favorite kitchen garden flavor that has been used in breads since antiquity. If you are not familiar with it, take a deep breath of Pernod liqueur and you will experience its fragrance. Serve this bread toasted for dessert or as an incredible French toast for breakfast.

Ingredients

Europe
Italy
Dessert
Vegetarian
Breakfast
Mediterranean
Bread

Ingredients

Method