Ingredients
- 1 tbsp yeast
- 2 cups lukewarm water
- 1 tbsp olive oil
- 5 cups flour
- 1 tsp salt
- 500g rhubarb, cut into 5cm lengths
- ¹/3 cup walnut pieces
- ¼ cup raw sugar
- 4 tbsp cream
- Icing sugar, for dusting
- 400g ricotta, to serve
Method
Preheat oven to 200C.
Sprinkle the yeast over the water. Do not mix yet – leave to stand about 5 minutes until yeast has dissolved. Whisk the mixture to remove any lumps and whisk in the oil.
Place the flour and salt in a warm bowl. Add the yeast mixture and mix well. Do not knead the dough. Place dough in a clean, oiled bowl, cover with a damp cloth and place in a warm, draughtfree place until doubled in size, or leave overnight.
Punch the dough down and roll out on a floured surface into a rough oval about 35cm x 25cm. Place dough on an oiled baking sheet, sprinkle with the rhubarb and walnuts, then with the cream and the raw sugar. Set aside in a warm place until risen by about a quarter. Bake for 40-45 minutes, until well cooked.
To serve
Dust the bread and ricotta with plenty of icing sugar and serve the bread hot or warm with a spoonful of ricotta.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
