Cheese Tango Bread

First, you will need to bloom the yeast in the heavy cream. To do this, heat the cream to somewhere between 100°-115° and add the yeast. This can be done while you mix the other ingredients.

In a large bowl, mix together a beaten egg, melted butter, sugar, and salt. Don’t forget to temper your egg so it doesn’t scramble. Once mixed, add the cream and yeast mixture, ricotta and Parmesan cheese.

Once you have the wet ingredients ready, you can begin to add the flour. This should be done slowly and in stages. Make sure the flour is fully incorporated before adding more flour. I mixed my dough with a wooden spoon, but an electric mixer would also work. Just make sure you are using the bread hook and not the whisk attachment.

I say use between 2 1/2 and 3 cups of flour. This measurement will change depending on a couple of different factors, the major one being weather. If it is a humid day, your dough will need more flour. If it is a dry day, your dough will need less flour. If you are using an electric mixer, you will be able to incorporate all the flour using your mixer. If you are using a wooden spoon, you will need to knead the dough by hand to incorporate the last of the flour. You are looking for your dough to be moist, but it should not stick to your fingers or the side of the bowl.

After the flour is incorporated, form the dough into a ball by tucking the sides under and place it in a buttered bowl. Cover this with a towel or some Saran wrap and place it in a warm spot to give the yeast time to ferment.

Once the dough has doubled in size (after approximately 60 to 90 minutes), take it from the bowl and form it into the shape you desire, such as a boule or a batard (this dough recipe will make enough for two medium-sized boules.) Once formed, allow the dough to proof for about an hour, or until the dough has doubled in size.

Bake the dough at 375° for 25 to 35 minutes. Immediately prior to baking, score the top with a sharp knife. A couple of slits will work.