Tuesday, June 2, 2015

BB: Ricotta Loaf

Get all ingredients ready.

Knead for 10mins with mixer. 

The dough looks weird..like it has moon-craters. 

Very hard to handle without breaking apart. I put in the fridge overnight.

Overnight, still looking weird, so I re-rolled again..and it looked alright.
But after proofing at room temperature for 2 hours..the dough looked weird again.
I tried to slash but some parts of the dough came off but I could easily just smear it back again. 

Baked the loaf as instructed. 

The bread tasted like a cross between scone & bread. Tasted good but some what dense and heavy.

I would have preferred if it was made into tiny scones..cos the crust was the most flavorful part, I find. 

This is not like the kind of bread I like. When I think of bread, I think of something fluffy.  It's like how I don't like Banana Bread..and why I prefer Banana Cake.  
The next day, the bread is slightly harder and dry.  Another reason why I don't like bread that doesn't last at least 2 days...such wastage because our family won't be able to finish bread in a day.  Plus we like bread cottony soft. 

Or maybe I did something wrong along the way...that caused my bread to turn out like this...? 


SweetThingsTO on June 2, 2015 at 7:56 PM said...

It looks very nice - I guess it will become French Toast or grilled cheese? :-)

Vicki on June 2, 2015 at 8:19 PM said...

The crumb looks good. I like your idea of making it into small scone sizes.

Kimberlie Robert on June 4, 2015 at 3:25 AM said...

Mine was heavy too. I doubt you did anything wrong. I think it's the nature of this recipe. Sweet Things made a very good suggestion. Make french toast or grilled cheese with what is left over. It's a perfect solution (if you haven't already thrown it out).

Angie Schneider on June 4, 2015 at 10:57 AM said...

It looks GREAT to me, but if you prefer soft fluffy bread, then this might not the perfect one for you. It will make wonderful filling sandwiches.

Patricia Reitz on June 5, 2015 at 3:59 AM said...

I grew up riding the subway and I would cringe every time I saw someone standing too close to the flatform edge. Still I get nervous when I see it. I love that you're always able to go with the flow, not matter what situations arise - you are a master baker! If you get a chance, I finally posted my tart and would love if you stopped by.

Patricia @ ButterYum


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