Italian Lemon-Ricotta Bread (Bread Machine)

Name: Italian Lemon-Ricotta Bread (Bread Machine)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 1 loaf
Ingredients: 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)

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Recipe by ratherbeswimmin

Beth Hensperger

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READY IN: 3hrs 15mins

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

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.

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