Inside Guelph goes Homemade!

On Inside Guelph I made homemade ricotta cheese and bread. A match made in heaven and perfect to enjoy on their own or as an appetizer when friends come over. Take a little time to make something from scratch, it makes you appreciate what we have and enjoy the moment.

Prosciutto Cobblestone Bread

The streets of Rome are cobblestone, which brings back my memory of walking along them, and enjoying the historical sights and imagining people of long ago walking the same cobble paths. This bread is studded with prosciutto and roasted red peppers, two ingredients that add Italian flair.

1 tsp (5 mL) granulated sugar

1 1/2 cups (375 mL) warm water

2 tsp (10 mL) traditional active dry or quick rise yeast

3 tbsp (45 mL) extra virgin olive oil

1 tbsp (15 mL) dried oregano

4 oz (125 g) thinly sliced prosciutto, chopped

1/2 cup (125 mL) diced roasted red peppers

3 3/4 cups (925 mL) all purpose flour (approx)

1/2 tsp (2 mL) salt

In a bowl, dissolve sugar in water and sprinkle with yeast. Let stand until frothy, about 10 minutes. Whisk in 2 tbsp (25 mL) of the oil and oregano. Add prosciutto and red peppers and stir until combined. Add 3 cups (750 mL) of the flour and salt; stir until soft sticky dough forms. Turn out onto floured surface and knead remaining flour into dough until smooth, about 5 minutes. Place in oiled bowl; cover and let rise until doubled, about 1 hour.

Punch down dough and turn out onto floured surface. Divide dough into 4 pieces and roll each piece into 16 inch (40 cm) long ropes. Using scissors, snip dough into about 1 inch (2.5 cm) irregular pieces directly into oiled 13 x 9 inch (3 L) baking pan, covering pan evenly. Cover and let rise until doubled, about 30 minutes.

Brush with remaining oil and bake in 400 F (200 C) oven until golden brown, about 30 minutes.

Makes 10 to 12 servings.

Bread Machine: Use bread machine yeast and put all the flour 3 3/4 cups (925 mL) in the machine. Roll out dough and proceed with recipe. The bread will have a stronger red pepper flavour.

Fresh Ricotta Cheese

Making your own fresh ricotta is so simple and extra tasty with homemade bread. Enjoy it warm with a drizzle of chestnut or other favourite honey and a sprinkle of fresh ground pepper.

4 cups (1 L) 1% milk

1 cup (250 mL) 35% whipping cream

1 tsp (5 mL) salt

1/4 cup (60 mL) fresh lemon juice

In a saucepan, bring milk, cream and salt to a gentle boil over medium high heat, stirring occasionally. Stir in lemon juice and reduce heat.

Simmer, stirring for about 5 minutes or until small curds are visible. Pour into cheese cloth lined sieve, reserving whey if desired for another use. Let ricotta stand for 10 minutes to drain.

Makes about 1 cup (250 mL).