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Ricotta and Herb Knots

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Ingredients

Adjust Servings:
1tsp Yeast
450g Strong White Flour
1tsp Sugar
1tsp Salt
1tbsp Olive Oil
4tbsp Ricotta Cheese
1tbsp Mixed Dried Herbs
225ml Water

Ricotta and Herb Knots

A classic Italian bread, and a lot of fun to make!

Cuisine:
  • 3 Hours
  • Serves 4
  • Medium

Ingredients

Directions

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Ricotta and Herb Knots

Let your breadmaker and combi oven do all the work for you here with this Ricotta and Herb Knots recipe!

Place all the ingredients in your breadmaker on the basic dough programme. Here comes the fun part! Once finished, divide the dough up and roll into a rope shape approximately 10″ long. Lift one end of the dough over the other to make a loop and push the end through the hole to make a knot. Allow the knots to prove for 30 minutes in a warm place before placing in the oven for 12-15 minutes until golden.

Steps

1
Done

Put all the ingredients in the bread pan in the order listed in the ingredients list. Select the basic dough programme on your breadmaker for 2 hours and 20 minutes.

2
Done

When the dough cycle has finished, remove the dough from the machine and place on a lightly floured surface.

3
Done

Divide the dough into 12 pieces and cover with oiled cling film.

4
Done

Take one piece at a time and roll into a rope shape about 10" long. Lift one end of the dough over the other to make a loop and push the end through the hole to make a knot. Repeat with the remaining dough. Place the knots on the prepared enamel shelf and cover with oiled clingfilm.

5
Done

Leave to prove in a warm place for 30 minutes, or in your combi oven at 40°C.

6
Done

Remove the proven dough then preheat your oven or combi oven to 220°C.

7
Done

Brush with beaten egg or milk and bake for around 12-15 minutes, or until golden. Cool on a wire rack.

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