Soft ricotta sandwich loaf

Ingredients

• 7 g sachet dried instant yeast
• 200 ml lukewarm milk
• 500 g (3⅓ cups) “00” flour
• 1 tbsp caster sugar or honey
• 120 g firm ricotta
• 50 ml extra virgin olive oil
• 1 scant tbsp salt
• 1 tbsp milk
• 1 egg

Standing time: 2 hours 15 minutes

Cooling time: 1 hour

Instructions

1. Combine the yeast and lukewarm milk in a jug and mix well. Place the yeast mixture, flour, sugar (or honey), ricotta and olive oil in a bowl and mix to combine. Add the salt, then turn out the dough onto a lightly floured surface and knead for 5-10 minutes or until smooth. The dough should be soft but not sticky so add extra water or flour as needed. Transfer to a lightly oiled bowl, cover and stand at room temperature for 1½ hours or until doubled in size.

2. Turn out the dough onto a work surface and stretch into a rough rectangle, then roll up into a log. Place the log, seam-side down in a baking paper-lined loaf tin. Cover and stand at room temperature for 45 minutes or until risen by two-thirds.

3. Preheat the oven to 180°C.

4. Lightly beat the milk and egg together, then brush over the top of the dough. Bake for 30-35 minutes or until golden brown on top and cooked though. Turn out onto a wire rack to cool for 1 hour before slicing and serving with your favourite toppings.

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