So after making the Concha Bread The last couple days we are working on a MIlk Bread made with all Milk no water and Ricotta cheese replacing the butter, to give a really soft texture great for eating a bunch with fresh jam and ground to order peanut butter. This is my kind of Breakfast!
This is the second recipe made with Marscapone instead of Ricotta and the dough was so rich, almost to wet to shape, this was heavier than that the ricotta, really creamy texture not much cheese flavor just so soft you could eat three or four without even thinking about it.
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