Ricotta Bread(Bread Book - Johnson) - cooking recipe

Ingredients

1 1/2 Tbsp. active dry yeast
1/2 c. warm water
1/2 tsp. sugar
1/3 c. honey
1/2 c. orange juice (room temperature)
2 eggs (room temperature)
2 Tbsp. canola oil
1/2 tsp. anise seed
2 tsp. salt
1 Tbsp. grated orange peel
1 c. part-skim Ricotta cheese
4 c. unbleached flour
2 c. whole wheat flour

Preparation

Dissolve yeast in warm water and sugar.
Let sit until bubbly. Add juice, honey, eggs, oil, salt, anise, orange peel and cheese. Beat well.
Add 2 cups whole wheat flour and beat vigorously. Gradually add 3 to 4 cups more white flour until the dough starts to pull away from the sides of the bowl.
Turn the dough out onto a floured board and knead until smooth elastic.
Cover and let rise until double in bulk.