Italian Lemon-Ricotta Bread

Ingredients:

• 1/2 c milk
• 3/4 cup ricotta cheese
• 3 large egg yolks
• 2 t anise extract
• 1/2 cup (1 stick) plus 1 unsalted T butter, room temperature, cut into pieces
• 4 c bread flour
• 1/2 c walnuts
• 1/2 c golden raisins
• 3 1/2 T sugar
• Grated zest of 2 lemons
• 1 T plus 1 t wheat gluten (optional but highly recommended)
• 2 t salt
• 1 T yeast (use bread machine yeast if using a bread machine)

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

**I use the dough cycle on my machine for this recipe and do not add the walnuts and raisins until after the dough cycle is complete. I assist the mixing with a wooden spoon- otherwise the dough is too stiff for my machine to adequately handle it. I then remove it after the dough cycle and follow the next steps:

Punch down the dough and let it rest 5 minutes. Knead in raisins and walnuts and continue to knead until well distributed throughout. Divide dough into two small loaves and place in medium buttered loaf pans.

Cover with a damp cloth and let rise for about 1 hour 15 minutes or until double in bulk. Bake for 40-45 minutes in a preheated 350* oven until outer crust has turned a warm golden brown.

IF MAKING WITHOUT A MACHINE, follow these steps:
Combine milk and ricotta. Heat in microwave until warm- 110*-115* Add sugar and yeast and allow yeast to begin activating, about 5 minutes.

Add remaining ingredients except walnuts and raisins. Combine well and knead for about 5 minutes. Cover with a damp cloth and let rise until double in bulk, about an hour.

Continue with steps 3) and 4) above.

Servings: 2 medium-sized loaves

Submitted By: Betsy
Original Source: The Bread Lover's Bread Machine Cookbook