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Steps
1
In a large bowl or bowl of a stand mixer, whisk together 1/4 cup lukewarm water, yeast and 2 tablespoons flour. Let stand 5 minutes until foamy.
2
To the proofed yeast mixture, add olive oil, ricotta cheese, salt, herbs and flours and stir to combine.
3
Attach dough hook and slowly mix in enough of the lukewarm water so that dough comes together and pulls away from sides of the bowl.
4
Increase speed to medium and knead 3-5 minutes or until dough is smooth and elastic (or, stir water into dough with a wooden spoon until you’ve got a cohesive dough, then remove from bowl and knead on a lightly floured counter top 10-15 minutes until smooth and elastic).
5
Shape dough into a ball and place in a lightly oiled bowl. Cover with lightly oiled plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 hour.
6
Remove risen dough from bowl and press dough into a 9-by-9-inch square. Roll up dough from one side into a log and tuck swirled edges under (so the top of the dough is taut).
7
Place log in a lightly oiled loaf pan, cover with lightly oiled plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 hour.
8
Preheat oven to 375°F. Remove plastic wrap or tea towel and bake for 30-40 minutes, or until a thermometer inserted in the dough reads about 200°F.
9
Remove from oven and let cool in pan for 10 minutes; remove from pan and let cool completely on a cooling rack before slicing.
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No nutrition information available for this recipe
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