Ricotta Bread (abm)
"This makes a pretty loaf with a nice texture that slices easily. Flavor is slightly sweet (not too sweet) with a cheesy hint- perfect in my opinion for breakfast but also for savory uses. This differs (in ingredient amounts) from other recipes given here on 'zaar so I'm posting it. Baking time will depend on your machine."
photo by Rita1652
- Ready In:
- 3hrs 10mins
- Ingredients:
- 8
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 6 tablespoons milk
- 15 ounces ricotta cheese
- 2 tablespoons butter, melted and cooled slightly
- 1 whole egg, lightly beaten
- 1⁄4 cup sugar
- 1 teaspoon salt
- 3 cups bread flour
- 2 1⁄2 teaspoons active dry yeast
directions
- Place all ingredients in the bread machine following manufacturer's instructions.
- I place them in this order: ricotta, milk, butter, egg, sugar, salt, flour, and yeast on top (making sure yeast doesn't touch any liquid ingredient).
- Don't drain the ricotta!
- Start the machine on the basic cycle; since this is a rather dry mixture, I watch it for the first few minutes, eventually using a spatula to scrape down the sides if needed to ensure everything gets combined.
- After that, you can leave it on it's own!
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Reviews
-
The texture of the bread is wonderfully moist, has a sweet taste, a crisp crust. But it did rise so high, I suggest baking it in the oven. I didn't and it rose and stuck to the top and then sunk in the middle. But that is fine with me because the taste made up for it. I did use 12 ounces of ricotta because that's what I had. I most definitely will Thanks for a great bread! -
What a delicious bread!!! After using the bread machine's dough cycle, I baked this in a 350 oven for 30 minutes. This is a keeper. -
This sounds really delicious and I want to try it in my bread machine.. But I have a question, what size loaf does it make? 1 lb, 1.5 lb or 2 lb? Thanks! -
I made this bread to go with our dinner tonight. I never back the bread in the bread machine I just use it to do all the hard work for me. Then I bake it in the oven. This bread was a bit to moist so I ended up adding more flour after I took it out of the bread machine. It was soft and sweet. My youngest son love it and ate at least half the loaf himself but I was not so fond of it.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
