Tuesday, March 04, 2008


I had some leftover ricotta and didn't feel like making lasagna. There were just a few spoonfuls missing from the small 15 oz container, so I looked up a standard Ricotta Bread recipe and used all of it. Yum! Here's my version with some slight modifications.

Ricotta Bread

This makes an excellent bread just for eating, but also great sandwich bread. It has a nice, dense texture.

2 t yeast
3 c bread flour
4 T sugar
1 t salt
1-2 t dried Italian herbs
8 t melted butter
2 eggs
6 T milk
10-12 oz ricotta (1 1/4 to 1 1/2 c)

Place items in bread machine in order listed and set it to go. 2 lb (large) loaf, medium crust.

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