Ingredients
- 1 1/4 tsp dry yeast
- 420 g bread flour
- 15 g butter
- 1 tbsp sugar
- 2 tsp milk powder
- 1 tsp salt
- 1/2 cup white chocolate baking chips
- 2 tbsp beetroot powder
- 300 ml milk
Topping
- 375 g ricotta
- 2 tsp icing sugar
- 250 g fresh raspberries
Instructions
- In your bread pan, add all the dry ingredients in the order they are listed.
- Place the bread pan in the bread maker machine. Pour the milk in carefully to the edge of the pan’s sidewall to avoid splashing.
- Close the lid. Select no. 1 in the menu for a basic bread. Select bread size medium, crust colour medium and press start. This loaf should take about 4 hours to knead, rest and bake.
- When the bread is ready, remove the bread immediately and place on a wire rack.
- Cut loaf into thin slices and serve as is or toast on both sides & serve with the ricotta topping
Topping
- In a bowl, add the fresh ricotta, icing sugar and half the fresh raspberries.
- Mix to combine well, smashing the raspberries roughly with the back of your spoon.
- Spread a couple of dollops on your toasted milk bread with more fresh raspberries.
