Garden Bread With Ricotta-olive Spread

Total Time
2hrs
Prep 1 hr
Cook 1 hr

This is a full bodied bread, freezes well and is delicious with the spread here or any type of seasoned butter. I wrapped mini loaves in holiday saran and put the spread into decorated baby food jars for Christmas gifts one year. Everyone loved them and asked for the recipe.

Ingredients Nutrition

Directions

  1. For the Bread: Preheat the oven to 350 degrees F.
  2. Lightly grease 2-4x8" loaf pans and set aside.
  3. Into a large bowl, sift together the flour, baking powder, salt and baking soda.
  4. In a small bowl, whisk together the buttermilk, eggs, sugar, and oil.
  5. Add to the dry ingredients and whisk to combine.
  6. Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic.
  7. Add the cheese and stir to combine.
  8. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.
  9. For the Spread: In the bowl of a food processor, blend the ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper on high speed until smooth.
  10. Add the olives and spinach leaves, pulse to blend.
  11. Adjust seasoning, to taste.
  12. Spread on freshly sliced bread or grill slices and top with spread.