Homemade bread

Name: Homemade bread - Gratiana F.
Ingredients: 1 kg of flour; 50 g of lard; 50 g of ricotta; salt; 250 ml of warm water; 1 cube of yeast; 1 teaspoon of sugar.

Pasta/Pizza - Homemade bread by Gratiana F. - Recipia

This bread is made from a simple dough enriched with a bit of lard and ricotta. After rising, the dough is divided into two braided loaves, which are brushed with olive oil and sprinkled with rosemary before baking. It's a recipe perfect for when you want two homemade loaves without a long list of ingredients. Quick Info Total Time: about 1 hour and 30 minutes, depending on the rising time and preparation duration Preparation Time: about 1 hour for rising, plus kneading and shaping time Baking Time: 25-30 minutes Servings: 2 loaves Difficulty: easy Recipe Type: homemade bread, suitable for everyday meals Ingredients 1 kg of flour 250 ml of warm water 1 cube of yeast 1 teaspoon of sugar salt, to taste 50 g of lard 50 g of ricotta olive oil, for brushing rosemary, for sprinkling The amount of olive oil and rosemary is not specified in the original recipe, so use as much as needed to brush and season the two loaves. Preparation Method 1. Prepare the yeast Put the warm water in a glass, then add the yeast and sugar. Stir until the yeast and sugar dissolve. The water should be warm, not hot, so that the yeast can work. 2. Mix the dry ingredients Place the flour in a large bowl and add the salt. Gently mix to distribute the salt throughout the flour. 3. Form the dough Gradually pour the yeast water over the flour and mix slowly. After adding the water, add the lard and ricotta. Continue kneading until you obtain a soft dough. It's important to add the liquid gradually, as indicated in the recipe. This way, the dough forms gradually and the ingredients incorporate more easily. 4. Let the dough rise After kneading, let the dough rise for one hour. During this time, the dough needs to have enough time to rise before being shaped. 5. Divide the dough After rising, divide the dough into two equal pieces. Each piece is then divided into three parts. 6. Braid the loaves Shape the three pieces from each part into rolls and braid them. You will get two braided loaves. Place them on a baking tray. 7. Finish the loaves Brush the loaves with olive oil and sprinkle rosemary on top. Let them sit for a few minutes before baking. 8. Bake the bread Put the tray in the oven and bake the loaves at 180-200°C for 25-30 minutes. The time may vary depending on the oven, but the loaves should be baked by the end of the indicated time. Why I Make This Recipe Often I love it because it uses simple ingredients and yields two loaves from a single kneading. The lard and ricotta give the dough a unique texture compared to a basic mixture of flour, water, and yeast, without needing additional additives. Braiding is easy, and the loaves are suitable for both cooked dishes and sandwiches. Dividing the dough into two is also useful when you don't want to bake a very large loaf. You can save one of the loaves for later if it’s not consumed the same day. Tips Use warm water, not hot. Water that is too hot can affect the yeast, and the dough won't rise properly. Add the water gradually, even if the recipe mentions the total amount. Depending on the type of flour, the dough may absorb water slightly differently, and slow pouring helps you monitor the texture. The final dough should be soft. There's no need to overload it with extra flour, as it may become too tough after baking. Respect the one-hour rising time. If the dough doesn't have enough time to rise, the bread may turn out denser. Since the indicated temperature is a range, you can bake the loaves at 180°C or up to 200°C, depending on your oven. Check the loaves towards the end of the 25 minutes to ensure they don’t overbake on the outside. Substitutions Lard is included in the original recipe and contributes to the dough's texture. If you choose to replace it, the result may not be exactly the same. For a faithful rendition of the recipe, it's preferable to use the indicated 50 g of lard. Ricotta can only be substituted if necessary, but even then, the dough's texture may change. The original version uses 50 g of ricotta. Yeast is mentioned in the form of a cube. Since the weight of the cube is not specified, use a cube of yeast according to the available product. Variations You can sprinkle the rosemary only on the top of the loaves, as the recipe suggests, or distribute it more evenly over both loaves. The amount remains at your discretion, as the source does not provide an exact measurement. The braided shape can be maintained for both loaves. If you prefer, you can make the braids tighter or looser, but it's best for the three pieces of each loaf to be as close in size as possible. Serving Ideas The bread can be served plain, alongside cooked dishes, soups, or stews. It's also good for sandwiches, and the rosemary makes it suitable for meals where you want a lightly flavored bread. It can be sliced after it has cooled sufficiently. If sliced immediately, the crumb may seem moister, and the slices can tear more easily. Frequently Asked Questions How long should the dough be left to rise? The dough should rise for one hour, according to the recipe. It's not advisable to skip this step, as it's the only rising time mentioned before shaping the loaves. How many loaves does it yield? The amount of dough yields two loaves. First, the dough is divided into two, and each piece is divided into three to be braided. Can I use more water if the dough is too stiff? The recipe indicates 250 ml of warm water. Water should be added gradually, and the dough should be soft in the end. Since the source does not indicate an additional amount, it's not recommended to modify the water unless necessary. At what temperature should the bread be baked? The bread is baked at 180-200°C for 25-30 minutes. This range is from the original recipe and can be adjusted according to your oven. Is it mandatory to use both olive oil and rosemary? In the recipe, the loaves are brushed with olive oil and sprinkled with rosemary before baking. The quantities are not specified, but they are part of finishing the bread and are retained in the recipe. Nutritional Values The values are approximate and can vary based on the type of flour, brand of ricotta, size of the yeast cube, and amount of olive oil used. For 100 g of bread, the estimate is: Calories: approximately 300-330 kcal Protein: approximately 9-11 g Carbohydrates: approximately 50-55 g Fats: approximately 7-10 g Fiber: approximately 2-3 g Most of the carbohydrates come from the flour, while the lard, ricotta, and olive oil contribute to the fat content. Exact values cannot be calculated precisely as the amount of oil used for brushing and the weight of the yeast cube are not mentioned. Storage and Reheating After cooling, the loaves should be stored at room temperature in a dry place for immediate consumption. It’s best to keep them away from moisture, as this can soften the crust. For reheating, the bread can be placed in the oven for a short time. It can also be consumed cold, without any additional modifications. If you know you won’t use both loaves quickly, it’s more practical to keep one whole rather than slicing it from the start.

Homemade bread

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