by Heather Schmitt-Gonzalez / Monday, May 30, 2011
Cinnamon-Sugar Pull-Apart Ricotta Bread
yield: 1 loaf
200 g. (¾ cup) water, lukewarm
100 g. (½ cup) milk, lukewarm
20 g. (1 Tbs.) instant yeast
250 g. (~1½ c. + 2 Tbs.) unbleached all-purpose flour + extra for kneading
250 g. (~1½ c. + 2 Tbs.) unbleached bread flour
30 g. (2 Tbs.) unsalted butter, at room temp.
150 g. (~¾ c.) ricotta, at room temp.
10 g. (1½ tsp.) fine sea salt
1 c. granulated sugar
2 tsp. ground cinnamon
½ tsp. freshly ground nutmeg
2 oz. (4 Tbs. / ½ stick) unsalted butter
Dough: Combine dough ingredients in a large mixing bowl, the bowl of a stand mixer, or a bread machine. Mix to combine, then knead the dough (either by hand, in stand mixer) until the dough is soft and smooth and very elastic (~15 minutes by hand or ~10 in mixer). Or stick it in the bread machine on dough cycle and let it do its thing. The dough will be slightly sticky.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, ~1-1½ hours. In bread machine, it will beep at you when it's done.
Filling: Whisk together the sugar, cinnamon and nutmeg. Melt the butter until it begins to brown and smell all nutty and amazing. Grease and flour a loaf pan (~9" x 5" x 2"-ish). Set everything aside.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six "equal" slices once again. You'll have six stacks of six squares. Layer the squares of dough in the loaf pan. Place a towel or some plastic wrap over the loaf pan and allow to rise in a warm place for 30-45 minutes or until almost doubled in size. Preheat oven to 375° F during last 15 minutes of rise time.
Remove from oven and cool in pan on rack for ~30 minutes.
I am sharing this post with:
*Bread Baking Day (BBD) #40: Bread w/ Curd hosted at Kochtopf
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.