Ingredients
- 60 secon transfer dough from the workbowl to a greased mixing bowl
- 2 ricotta
- 500 gr flour
- 240 ml ice water
- 110 gr mozzarella
- 80 gr parmesan
- 80 ml warm water
- 70 gr butter
- 8 gr sugar
- 3 gr salt
- 1 package yeast
- 1 package spinach
Bake at 180ºC or 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped. --Diane Simms
