Who doesn't like Sundays? Reading the New York Times, enjoying the fact that you don't have to utilize your brain in a work related manner, and being able to occupy yourself with your favorite past times..I especially like Sundays when they are crisp, clear, and sunny after months of snow, rain, and basic winter mess weather -- today's high of 45 degrees felt like a positively balmy spring day!
Earlier today, I was given a bottle of Belevedere Citrus, a lemon infused vodka that has really delicate and flavorful moments, unlike other lemon vodkas. After making myself a drink with some dry vermouth and a splash of tonic over ice, I got to thinking, what sort of lemony sort of baked food would work well with a drink of this nature on a late Sunday afternoon, ding ding! Lemon Ricotta bread. Sounds yummy right?? Simple flavors, infused with lemon just like the vodka, but not overpoweringly lemony, it will be a perfect complement and the quintessential late afternoon snack. This lemony pairing was perfect for a spring like day -- the freshness of lemon scents immediately transport me to Spring's first daffodil bloom and the smell of fresh grass. What an ideal late afternoon treat on a day where one could feel the beginning of spring around the corner!
Ok, so you are wondering how to bake this right?!?! Welll, lets get going! First off, grab an oven safe loaf pan, 12 inches x 4.5 inches x 3 inches deep. Nextly, as usual, get your oven warming up as you create the bread.
The bread is an easy mix of ingredients:
1 cup of pastry flour
1 cup of regular flour
baking soda
baking powder
Salt
4 eggs - one full egg and three egg whites
Olive Oil
One small cup of lemon yogurt
One cup of goat's milk or buttermilk (depending on which you prefer, I like goat's milk's tang for this recipe though)
1 cup of white sugar (I tend not to cook with white sugar but for this, I think you want the texture and flavorings of the white sugar versus the granules of its brown counterpart.)
Some honey (Because
1/2 lb container of fresh ricotta cheese, again I love the Joe's Dairy ricotta or the Salvatore Brooklyn version
Lemon juice
and a bunch of lemon rind.
If you want to give this a bit of ooomph, granted it will move the bread from a strictly sweet sort to a bit more in the middle -- add some thyme, not much, just a few fresh sprigs of thyme will add a nice counterpart to the bread.
Ok, first off combine all of your dry ingredients in one bowl. Then combine all of your wet ingredients in another bowl and then whisk together. Choose whether or not you want to add thyme...I think it is a definitely a different sort of direction to go with this bread, but it adds a unique flavor profile that I personally like, but if you are one of those people who like to keep things clean and simple, then definitely avoid the thyme.
Spray Pam's Baking Spray into your loaf pan and place your bread in the oven at a low to medium-ish heat of like 275 to 300. Bake till the top is light golden brown, very light, not too too dark. Pull out and top with a light dusting of sugar. Slice a piece for yourself and even top with a little ricotta and then enjoy with your Belevedere Citrus cocktail.
Enjoy your springy Sunday afternoon snack!
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