Italian Lemon-Ricotta Bread (Bread Machine)
Ready In: 3 hrs 15 mins
Yields: 1 loaf
Ingredients
1 1/2 pound loaf
- 1⁄3 cup milk
- 2⁄3 cup ricotta cheese
- 2 large egg yolks
- 1 1⁄2 teaspoons anise extract
- 7 tablespoons unsalted butter, cut into pieces
- 3 cups bread flour
- 1⁄3 cup walnuts
- 1⁄3 cup golden raisin
- 3 tablespoons sugar
- 1 lemon, zest of
- 1 tablespoon gluten
- 1 1⁄2 teaspoons salt
- 2 1⁄4 teaspoons rapid rise yeast (or 2 3/4 t. bread machine yeast)
Directions
- Add all ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off