Raisin Ricotta Bread With Chive Butter Recipes

CLASSIC RAISIN BREAD

Steps:

• Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
• **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
• Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
• To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
• Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
• Grease an 8x4-inch loaf pan and set aside.
• Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
• Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
• Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
• Preheat oven to 350F.
• When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
• Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.

CHIVE GARLIC BREAD

Steps:

• In a small bowl, combine the butter, cheese, chives and garlic; spread on one side of each slice of bread. Wrap in a large piece of heavy-duty foil; seal tightly. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

RICOTTA BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).