Breads & Spreads Recipe
House-made Sourdough with Whipped Ricotta, Anchovy Butter, Chicken Liver Mousse (vegan spreads available)
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Ingredients
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Sourdough Bread
Whipped Ricotta
Anchovy Butter
Chicken Liver Mousse
Vegan Spreads (optional)
Method
Sourdough Bread
- 1
Make the Dough
In a large bowl, mix the flour, water, sourdough starter, and salt until a shaggy dough forms.
- 2
Knead the Dough
Turn the dough out on a floured surface and knead for about 10 minutes until smooth.
- 3
Fermentation
Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
- 4
Shape and Second Rise
Shape the dough into a loaf and let it rise again for about 1-2 hours.
- 5
Bake
Preheat the oven to 450°F (230°C). Bake the loaf for 30-35 minutes until golden brown.
Whipped Ricotta
- 6
Blend Ingredients
In a mixing bowl, combine ricotta, heavy cream, salt, and pepper. Whip until smooth and creamy.
Anchovy Butter
- 7
Chicken Liver Mousse
- 8
- 9
Blend the Mousse
Transfer the mixture to a food processor, add thyme, salt, pepper, and brandy. Blend until smooth.
- 10
Chill
Transfer the mousse to a container and refrigerate until set.