Homemade Baguette with Ricotta Cheese Spread with Pear and Nuts
Staying at home, cooking and baking 4

Bread, as one of the oldest and most important basic foodstuffs, has been an integral part of human history since man-hunter began to cultivate land. Bread settled in sayings, songs, quotes, and folk wisdom, which only proves how deep people respect it.

During this strange period, many bake bread at home, so I chose one of my tested recipes for a homemade baguette. As a bonus, I added a tasty spread and a Russian proverb: First, thank God for bread, then ask him for cake.

Homemade Baguette

We need:

50 g cooked potatoes

500 g flour

15 g of salt

7 g of dried yeast

4 tablespoons of olive oil


Grate the cooked potatoes, mix with flour, salt, yeast and oil, add 225 ml of lukewarm water and make a smooth dough. Left to rise for about 80 minutes in a warm place. Divide the dough into two parts and form two elongated baguettes. Make several skew cuts, sprinkle with flour and leave to rise for another 50 minutes. Bake in the oven preheated to 230°C for the first 10 minutes, then reduce the temperature to 180°C and bake for another 20 minutes.

Ricotta Cheese Spread with Pear and Nuts

We need:

1 ripe pear

1 tbsp lemon juice

1 tbsp honey

50 g walnuts

100 g fresh cheese

250 g ricotta cheese


black pepper


Peel the pear, cut it, remove the core and cut the rest into small cubes. Drizzle the pear pieces with lemon juice. Add honey and mix well. Chop the nuts coarsely. Mix both types of cheese smoothly, add pear and nuts and season with salt and black pepper.

You can also try this spread:

Zucchini puree

Cuketové pyré

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri


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