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Ricotta, Olive oil Bread on a red check cloth
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Ricotta, Olive oil Bread with a hint of Carom seeds

Ricotta, Olive oil Bread is tasty and full of flavor for a fresh change to a store bought loaf. 
Prep Time1 hour 20 minutes
Cook Time40 minutes
Total Time2 hours
Course: Bread
Cuisine: Vegan
Keyword: olive oil bread, vegan bread recipe
Servings: 12
Author: Vegan Richa

Ingredients

  • 3.5 cups bread flour
  • 1/2 cup rolled oats
  • 1 cup silken tofu
  • 2/3 cup warm water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon carom ajwain seeds
  • 1 Tablespoon vegan  butter
  • 1 flax egg
  • 1/3 cup herbed olive oil or plain olive oil
  • 1 packet quick rise yeast 1.25 teaspoons
US Customary - Metric

Instructions

  • Warm the water and add the yeast and sugar to it and mix well. Let sit for 10 minutes.
  • Grease the mixer bowl and add the dry ingredients. Give them a good mix.
  • Add the cheese, egg, butter and oil and the yeast mixture and knead for about 8 minutes in batches or 2-3 minutes. Or knead by hand for the same amount of time till a nice soft non sticky dough is formed. Add more flour or water if needed.
  • Place dough in well oiled container. Spray cooking oil on its top and cover with plastic wrap.
  • Let it rise for an hour in a warm place.
  • Punch the dough down and knead for a few seconds.
  • Make a loaf out of it by pulling on all sides and tucking it under.
  • Place tucked side down in bread pan.
  • Bake in pre-heated oven at 365 degree F  / 170ºc for 40 minutes or until nicely brown on the top.
  • Cool completely before slicing. I usually slice it after keeping it in the refrigerator for a few hours for nice and clean slices.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 216kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 72mg | Fiber: 1g | Vitamin A: 45IU | Calcium: 12mg | Iron: 0.6mg