Sun-Dried Tomato and Ricotta Baguettes

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Sun-Dried Tomato and Ricotta Baguettes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 35 min.
Ready in

Ingredients

for
5
Ingredients
350 grams
½ cube
1 teaspoon
150 milliliters
lukewarm Water
30 grams
sun-dried Tomatoes
2 tablespoons
finely chopped Basil leaf
1 teaspoon
100 grams
3 tablespoons

Preparation steps

1.

Dissolve the yeast and sugar in the lukewarm water. Drain the sun-dried tomatoes and chop finely. Combine the flour, sun-dried tomatoes, chopped basil, salt, ricotta cheese, and olive oil in a large bowl. Stir in the water and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Divide the dough into 5 equal pieces, wrap with plastic wrap and refrigerate overnight. 

2.

The next day, shape the dough into small baguettes and place on a well-greased baking sheet. Score the top of each baguette several times and bake in an oven preheated to 220°C (approximately 425°F) for 12-15 minutes, until golden brown.