Bread with Herbs and Ricotta Paste

Preparation Method

For the herb bread

Mix the milk, oil, eggs, sugar, salt and yeast in a bowl. Add the wheat flour and mix until combined. Knead the dough until it comes away from your hands and gently add the herbs.

Cover the bowl and let the dough rest for 1 hour or until it doubles in size.

Make 15 balls with 40g of dough each, and 11 balls with 20g. Grease a 25 cm diameter baking pan with oil and place the larger balls side by side, filling the rest of the pan with the smaller ones. Leave to rest for 30 minutes or until doubled in volume.

Mix the beaten egg with the water and brush gently over the dough.

Bake in a preheated oven at 160°C for 15 minutes or until lightly browned. Garnish with tomatoes and rosemary.

For the ricotta paste

Mix all the ingredients in a bowl until they are combined and form a paste.

Tips:

If you want, use the mixer with a hook to speed up the dough process.

Variations: You can substitute fresh and dried herbs according to your preference and what you have available at home, such as sage, parsley or basil.