1 pk Active dry yeast
1/4 c Warm water
1/2 c Warm milk
1/2 c Fresh orange juice
1/2 c Granulated sugar
1/2 c Ricotta cheese
1 tb Grated orange zest
1/2 ts Salt
1 lg Egg;, lightly beaten
3 1/2 c All purpose flour (to 4)
-GLAZE-
1 lg Egg; lightly beaten
-ICING-
1 c Confectioners’ sugar
1 1/2 tb Fresh orange juice (to 2)
From: beck4@nyc.pipeline.com (Eileen & Bob Holze)
Date: Mon, 1 Jul 1996 22:22:39 GMT
Recipe By: Great American Home Baking
In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10
min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest,
salt and egg into the yeast mixture.
Using heavy-duty electric mixer fitted with the paddle attachment and set
on low speed, beat 2 cups flour into the yeast mixture until a wet dough
forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough
forms.
Turn dough out onto a lightly floured surface and knead until smooth and
elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking.
Place the dough in a large greased bowl, turning to coat. Cover loosely
with a damp cloth and let rise in a warm place until doubled, about 1 1/2
hours.
Grease a 10 inch springform pan. Punch down the dough. Turn out onto a
lightly floured surface and knead for 1 to 2 minutes. Divide the dough
into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the
ropes together.
Coil braided dough in prepared pan; tuck ends under. Cover loosely with a
damp cloth and let rise in a warm place until almost doubled, 30 minutes.
Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top
of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a
wire rack to cool slightly.
To prepare icing, in a small bowl, stir together the confectioners’ sugar
and orange juice until smooth. Spread icing over warm cake and serve warm.
Makes approx. 12 servings
MC-Recipe Digest V1 #136
From the
Yields
12 Servings