1 pkg. or 1 tablespoon baker’s yeast
1&1/4 cup luke warm milk
1/4 cup sugar
1/2 cup ricotta cheese
1/2t salt
1 egg
4 cups unbleached flour
Warm the milk only slightly and dissolve the yeast in it. Combine the yeast mixture with the sugar, ricotta, salt, egg, and 2 cups of flour. Stir briskly to combine. Add the rest of the flour and knead for 5-10 minutes until the dough is reasonably smooth. Leave the dough in a warm place or in an 80° oven until it doubles in size. If you stick your finger in it, it should not bounce back.
Meanwhile mix up the filling:
200g. almond paste
2 egg whites, slightly beaten
1T sugar
150g. ground almonds
When the dough has doubled, punch it down and knead once more. Roll it into a rectangle approximately (50x40cm) and spread the almond paste mixture over the rectangle. Roll it up starting on the long side, then cut the roll lengthwise and twist the two halves together into a braid. Lay the braid on a lightly greased cookie sheet and allow it to rise for about 30 minutes. Bake at 410° for 25 minutes. Allow the bread to cool on a rack.
Mix up:
1 cup sifted powdered sugar
2T water
1/2 t almond extract
Spread the mixture over the bread while it is still slightly warm.