-
1
Mix together ricotta cheese, butter, honey and water in medium bowl.
-
2
Mix whole wheat flour, bread flour and yeast together in a large bowl.
-
3
Pour wet ingredients into dry ingredients, and stir with wooden spoon or by hand for about 2 minutes until dough comes together.
-
4
Cover with towel and allow to rest for 25 minutes.
-
5
When time is up, sprinkle salt on top.
-
6
Knead on medium speed with an electric keader for about 6 minutes, until dough is silky smooth and elastic, adding only enough flour as necessary to make dough slightly tacky, but not dry--dough will cling slightly to bottom of bowl in a mixer.
-
7
Turn onto a slightly floured cutting board or working surface and knead into a smooth ball, arrange in oiled container and allow to rise in a warm spot until doubled, 40 minutes to 1 hour.
-
8
Punch dough down, turn over onto itself several times, and shape it into a ball.
-
9
Cover with a towel and allow to rest for 10 to 15 minutes.
-
10
Shape dough into as many rolls as you want (depending on what size you want) by rolling into a tight ball with your hands, keeping a uniform shape and size.
-
11
(Or roll up into a loaf and place in loaf pan.)
-
12
Place in oiled pan, rolls just slightly apart from each other.
-
13
Cover and let rise until doubled and puffy, 40 minutes to 1 hour.
-
14
Meanwhile, preheat oven to 350F (180C).
-
15
Put an old baking pan at the bottom of the oven.
-
16
Place pan with bread into oven, and carefully toss a cup of ice cubes into hot pan, and shut door quickly.
-
17
Bake 12 to 20 minutes, depending on size and how doughy you like your bread.
-
18
Bread will sound hollow when done, and will read about 195 on a thermometer.
-
19
(A loaf takes about 45 minutes.)
-
20
Transfer on a wire- rack to let cool.
-
21
Brush butter over crust if you prefer a soft crust, and let sit at least half an hour.
-
22
Slice and serve.
-
23
Makes one big loaf or 12 small rolls.
