Ricotta and Parmesan Bread

Makes 2 loaves (about 1¼ pounds each)

2¼ teaspoons active dry yeast ¼ cup warm water 2 teaspoons granulated sugar 3 ¾ cups unbleached, all-purpose flour 1 teaspoon sea or kosher salt 1 cup part-skim ricotta cheese ½ cup whole milk ½ cup grated Parmesan 1 large egg 2 tablespoons unsalted butter, room temperature

Calories 135 (24% from fat) • carb. 20g • pro. 5g • fat 4g • sat. fat 2g • chol. 21mg • sod. 170mg • calc. 80mg • fiber 1g

Place the yeast, sugar, and warm water in the bowl of the Cuisinart Hand Stand Mixer. Stir and let rest for 5 minutes. Mixture will foam and bubble – this means the yeast is active and alive. Place flour and salt in a separate mixing bowl; reserve. Add the ricotta, milk, Parmesan, egg, butter, and 1 cup of the flour mixture to the yeast mixture. Fitted with the flat beaters, mix on speed 1 until smooth, about 30 to 40 seconds. Continue adding the remaining flour mixture, ½ cup at a time, mixing completely until no flour is visible after each addition. The dough at first will be a batter, and slowly as the flour is added it will become a dough. After all the flour mixture has been incorporated, and the dough has become a complete ball that cleans the sides of the mixing bowl, switch to the dough hooks. Mix on speed 3 for another 2 to 3 minutes. Lightly dust the dough with flour and place in a resealable food storage bag. Squeeze out the air and seal. Allow to sit in a warm place until doubled in size, about 1 to 1½ hours. Spray two 8x4-inch loaf pans with cooking spray. Place dough on a lightly floured surface and punch down. Divide dough in half and roll each half into an 8x4-inch rectangle. Beginning with a short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in prepared loaf pans and cover with plastic wrap coated with cooking spray. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour. Preheat oven to 375°F 15 minutes before baking. Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pans and cool on wire rack.