Sweet Potato Bread with Ricotta and Spinach
Ingredients
Part Preparo
Part Montagem
Part Recheio
Process
01. Chop the spinach, onion, and sun-dried tomato. Grate the ricotta. Set aside.
02. Heat olive oil in a pan and sauté the onion and garlic until golden.
03. Add the spinach and sauté quickly.
04. Season with salt and ground white pepper to taste. Let cool.
05. Add the grated ricotta, chopped sun-dried tomato, and catupiry cream cheese, and mix until homogeneous.
06. Set aside.
PREPARATION
01. Place Zeelandia Sweet Potato Bread in the mixer.
02. Add part of the cold water (380 ml) and mix on low speed (speed 1) for approximately 4 minutes.
03. Add the fresh yeast, beat on high speed (speed 2), and gradually add the remaining cold water (100 ml).
04. Beat on high speed (speed 2) for approximately 5 more minutes or until reaching the windowpane stage.
05. Divide the dough into 50 g pieces. Round them into balls.
06. Cover with plastic. Let it rest for 10 minutes.
01. Place grated Parmesan cheese and chopped parsley in a bowl and mix. Set aside.
02. Shape each piece of dough by hand into a round shape, leaving the center thicker.
03. Place the ricotta filling in the center of the dough.
04. Close the dough, joining the ends to form a ball shape.
05. Moisten the breads in water and roll in the reserved mixture of grated Parmesan cheese and parsley.
06. Place on pre-greased baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 1 hour.
08. Bake at 200°C for approximately 20 minutes in a deck oven.
Tips
Yield
30 Units of 76 g
Equipment
Mixer , Oven , Stove , Grater , Scale , Fermentation Cabinet , Spoon , Pan , Scale , Baking Sheets , Knife , Container , Cutting Board
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 122 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 2.2 | % VD (*) |
| Aç adicionados (g) | 1.7 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 249 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Sweet Potato Bread with Ricotta and Spinach
Ingredients
Part Montagem
Part Recheio
How to make it
FILLING
01. Chop the spinach, onion, and sun-dried tomato. Grate the ricotta. Set aside.
02. Heat olive oil in a pan and sauté the onion and garlic until golden.
03. Add the spinach and sauté quickly.
04. Season with salt and ground white pepper to taste. Let cool.
05. Add the grated ricotta, chopped sun-dried tomato, and catupiry cream cheese, and mix until homogeneous.
06. Set aside.
PREPARATION
01. Place Zeelandia Sweet Potato Bread in the mixer.
02. Add part of the cold water (380 ml) and mix on low speed (speed 1) for approximately 4 minutes.
03. Add the fresh yeast, beat on high speed (speed 2), and gradually add the remaining cold water (100 ml).
04. Beat on high speed (speed 2) for approximately 5 more minutes or until reaching the windowpane stage.
05. Divide the dough into 50 g pieces. Round them into balls.
06. Cover with plastic. Let it rest for 10 minutes.
01. Place grated Parmesan cheese and chopped parsley in a bowl and mix. Set aside.
02. Shape each piece of dough by hand into a round shape, leaving the center thicker.
03. Place the ricotta filling in the center of the dough.
04. Close the dough, joining the ends to form a ball shape.
05. Moisten the breads in water and roll in the reserved mixture of grated Parmesan cheese and parsley.
06. Place on pre-greased baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 1 hour.
08. Bake at 200°C for approximately 20 minutes in a deck oven.
Tips
Yield
30 Units of 76 g
Equipment
Mixer , Oven , Stove , Grater , Scale , Fermentation Cabinet , Spoon , Pan , Scale , Baking Sheets , Knife , Container , Cutting Board
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 122 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 2.2 | % VD (*) |
| Aç adicionados (g) | 1.7 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 249 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.