Ricotta Bread Recipes
HERBED RICOTTA CHEESY BREAD
Steps:
- Place the butter in a small sauce pan over medium-high heat and cook for about 3 minutes - stirring almost constantly - until the butter has turned an amber gold/brown and smells slightly nutty. Remove from heat and set aside until needed.
- Preheat oven to 350 degrees (F).
- Spray a 9 OR 10" loaf pan with non-stick baking spray. Sprinkle half of the Parmesan cheese on the bottom of the pan and set aside.
- In a large bowl add the flour, baking powder, rosemary, cayenne pepper, black pepper, salt, and brown sugar; mix well to combine. Add in the cubed mozzarella and toss with your hands, making sure each cube gets coated in the flour mixture. Make a well in the center of the flour. Add in the milk, ricotta cheese, and egg. Use a fork to lightly whisk the wet ingredients together, then use a rubber spatula to gently fold the wet ingredients into the dry ones. Stop folding when you can still see just a little flour. It's important not to over mix here! fold in the browned butter until just combined. Pour the batter into the prepared pan and smooth the top. Sprinkle with remaining Parmesan cheese, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a plate, then flip it back (right side up) onto a cooling rack and cool for at least 30 minutes before slicing. This bread actually tastes better the longer you let it cool.
ITALIAN RICOTTA PARMESAN BREAD
Steps:
- In the stand up mixer add the water and sprinkle the yeast on top, let it sit for about 10 minutes, then stir, add the flour, ricotta, parmesan, olive oil and salt on top. Start to knead on low speed #1 for about 1-2 minutes then increase the speed #2 and continue until the dough is soft and elastic, 6-8 minutes.
- Move the dough to a lightly floured flat surface and stretch and fold a few times, shape into a ball. Place the dough in a lightly oiled bowl, rolling the dough to cover lightly in oil, cover the bowl and place in a warm draft free area to rise until doubled in bulk, approximately 2 hours.
- Move the dough to a lightly floured flat surface, shape into desired shape, log or boule, place in a lightly oiled* dutch oven or oven safe covered casserole dish, sprinkle the top with flour (use rice or semolina if you don't have it then all purpose or bread will work, cover with plastic and let rise 1 hour.
- Pre-heat oven to 400F (200C).
- Score the bread, then place the covered pot in the oven and bake, for 25-30 minutes, remove the lid and continue to bake for 10-15 minutes or until the loaf is done. Immediately move the baked loaf to a wire rack to cool completely before serving. Enjoy!
Nutrition Facts : Calories 1447 kcal, Carbohydrate 212 g, Protein 54 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 55 mg, Sodium 2636 mg, Fiber 10 g, Sugar 1 g, UnsaturatedFat 25 g, ServingSize 1 serving
RICOTTA BREAD
"This moist, slightly sweet bread is one of my favorites to prepare in my bread machine," says Jenet Cattar of Neptune Beach, Florida. Jenet's recipe produces a smaller loaf, which is especially nice for households with one or two people.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1 pound).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
ITALIAN RICOTTA EASTER BREAD
I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! - Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 18 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand., Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool., Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.
Nutrition Facts : Calories 376 calories, Fat 11g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 247mg sodium, Carbohydrate 60g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.
RICOTTA BREAD FOR BREAD MACHINES (1 POUND LOAF)
A favorite I have been making for years. This isn't a very tall loaf and yes - the amount of flour is correct. NOTE: (These days, most bread machines have much bigger pans, so if you have a larger capacity machine, you may instead wish to only mix the dough in the machine,let it rise, then bake the bread itself in a loaf pan (at 350 F for perhaps 30 minutes is a guess). This can still be baked in a larger capacity machine, it will just have an odd shape.
Provided by HeatherFeather
Categories Yeast Breads
Time 3h5m
Yield 1 1pound loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a 1-pound capacity (or bigger) bread machine according to the directions in your manual.
- Select the basic bread cycle and light crust.
- After about 5 minutes, take a peek inside your machine to see if your dough is forming up a ball- if it is too wet, add up to 3 Tbsp additional flour, a spoonful at a time (or as needed based on the hunidity of the day), if too dry, add a little water.
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.
Provided by FlemishMinx
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- 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!
More about "ricotta bread recipes"
ITALIAN RICOTTA BREAD (LOCAL BREADS) ~ ANDREA MEYERS
From andreasrecipes.com
Estimated Reading Time 8 mins
- Pour the milk and water into the bowl of the stand mixer. Add the yeast, flour, butter, ricotta, and salt. Stir just until the dough comes together.
- Using the dough hook attachment, mix the dough on medium speed (4 on the KitchenAid) until it’s very supple, smooth, and elastic, about 10 to 12 minutes. (My old 300 watt mixer started dancing across the counter at that speed, so I cut it back to 2 and added 3 minutes to the kneading time.)
- Transfer the kneaded dough to the prepared 2-quart container. Use a piece of masking tape to mark the point at which the dough will have doubled in volume. Put the lid on top and leave to rise at room temperature (70 to 75° F) until the dough doubles and inflates into a dome, about 1 to 1-1/2 hours. It should deflate slightly when pressed.
- Turn the dough out onto a lightly floured counter. Use the bench scraper to cut the dough into two equal pieces. Roll each piece around the counter, shaping into a ball. Cup your hands around the ball and move in tight circles, until the dough surface becomes taught and smooth. Place the shaped loaves smooth side up on a sheet of parchment paper, about 4 inches apart. Cover with plastic wrap.
RICOTTA BREAD - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Estimated Reading Time 4 mins
- Place the thawed pitted cherries in a colander to drain any excess water. Leave them in for 1 hour if possible. Pat them gently with paper towels to absorb any excess water. Skip this step if using fresh cherries; just place the pitted cherries into a bowl.
RICOTTA BREAD | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 2Total Time 2 hrs 45 minsCategory Breads
- In a small bowl, mix the 1/2 cup warm water, sugar and yeast and stir to mix, then let sit for 10 minutes until foamy.
- Add the yeast mixture and stir with a large spoon until the dough begins to come together, adding enough additional warm water as needed to create a dough.
- Dump the dough onto a board or counter, and using the additional flour as needed, knead the dough by hand until the dough is smooth, about 8 minutes.
RICOTTA BANANA NUT BREAD RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
4.9/5 (8)Category BreakfastCuisine ItalianTotal Time 1 hr 15 mins
- Add the vanilla extract, ricotta cheese and heavy cream and whisk until everything is incorporated. Whisk in the eggs until you have a smooth mixture. Add the bananas and walnuts and gently toss to coat.
- In another large bowl whisk together all the dry ingredients: flour, baking powder, baking soda and sea salt. Make a well in the middle and pour the wet mixture inside.
ITALIAN RUSTIC RICOTTA BREAD - ALL THINGS BREAD
From allthingsbread.com
- In the stand up mixer mix together the water and sugar, sprinkle the yeast on top, let sit for 5 minutes then stir together. Add the flours and start to knead on low speed, add the salt and continue to knead on speed 2 for about 7 minutes or until smooth and compact.
- With your hands form the dough into a ball in the mixer, cover the mixing bowl with plastic wrap or a clean tea towel. Place in a warm draft free area and let rise 2 hours or until doubled in bulk.
- Add the ricotta and knead until combined or almost (depending on if you want bits of ricotta throughout). Place the dough on a lightly floured flat surface (it will be a bit messy because of the ricotta, I used a spatula which helped a lot) and form the dough into a loaf shape. Place the loaf in a lightly greased and floured 9 inch (22cm) loaf pan. Sprinkle the top with a little flour, cover and let rise in a warm draft free area for 1 hour.
NOURISHING 7 INGREDIENT CHOCOLATE CHIP RICOTTA BANANA ...
From halfbakedharvest.com
- In a medium mixing bowl, stir together the mashed bananas, ricotta, eggs, and vanilla. Add the flour, baking powder and pinch of salt. Mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan. Transfer to the oven and bake for 40-50 minutes or until a knife inserted into the center comes out clean. I like to bake mine around 45 minutes for an extra doughy bread! Drizzle with honey if desired. Enjoy warm or at room temp...but warm is best!
ORANGE RICOTTA BREAD - CHEF IN TRAINING
From chef-in-training.com
5/5 (3)Estimated Reading Time 2 minsCategory Dessert
10 BEST RICOTTA CHEESE BREAD RECIPES | YUMMLY
From yummly.com
LEMON RICOTTA BLUEBERRY BREAD | TASTY KITCHEN BLOG
From tastykitchen.com
RICOTTA PARMESAN GARLIC BREAD ⋆ REAL HOUSEMOMS
From realhousemoms.com
Estimated Reading Time 3 mins
- In a medium bowl, whisk together all of the ingredients EXCEPT the Parmesan cheese until smooth. Stir in 1/2 cup Parmesan cheese.
- Evenly spread Ricotta mixture over both pieces of French Bread. Bake for 10 minutes at 350 degrees F.
RICOTTA CHIVE BREAD RECIPE | COOK'S HIDEOUT
From cookshideout.com
Estimated Reading Time 6 mins
- Combine the flour, yeast, salt and sugar in a large mixing bowl or the bowl of the stand mixer. Whisk well to combine.
- If the dough seems dry, add 1 tablespoon water at a time until the dough comes together. Mix and knead until a soft and slightly sticky dough forms, about 6 minutes on a stand mixer and 8 minutes with hand.
- Place the dough in a lightly greased bowl, cover and let rise for 45 minutes to 1 hour or until the dough is doubled in volume.
RICOTTA HERB BREAD ROLLS - HANDLE THE HEAT
From handletheheat.com
Estimated Reading Time 8 mins
- In the bowl of a stand mixer, combine the milk, cheese, 1 tablespoon of the oil, eggs, sugar, salt, herbs, and yeast. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add 1 1/2 cups more flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed, adding more flour only as needed. The dough should feel elastic and slightly sticky to the touch. Avoid adding too much additional flour.
- Lightly coat large clean bowl with olive oil and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 1 1/2 hours at room temperature or until the dough is big, puffy, and about doubled in size.
- Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of olive oil and sprinkle generously with flake sea salt. Lightly cover the dough with plastic wrap and let the rolls rise for 45 minutes, or until about doubled in size.
- MAKE AHEAD: At this point the shaped rolls can be covered and allowed to rise in the fridge overnight. Bring to room temperature before baking.
RICOTTA SWIRL BREAD - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
Estimated Reading Time 4 mins
- To make the dough: Place flour, sugar, and yeast in the bowl of a standing mixer fitted with the dough hook and mix on low speed until combined. Stir in salt. Add eggs and sour cream and mix until dough comes together, 2-3 minutes. While mixer is running, add butter, a few cubes at a time, and mix until incorporated, about 1-2 minutes. Continue mixing for another 8 minutes on medium speed, until dough is smooth and pulls away from the sides of the bowl (it will still stick to the bottom, that’s ok). During mixing, scrape down the sides of the bowl using a spatula as needed.
- Transfer dough to a large bowl brushed with oil (the fat will keep the dough from drying out), cover with plastic wrap, and leave in the fridge for at least 6-8 hours or overnight.
- To make the filling: Mix all ingredients as little as possible, just until combined. Don’t overmix or else the filling will become too thin. It's ok if it's still grainy.
- Grease two loaf pans (I used 9×4 inch) with oil and line the pans with parchment paper, leaving enough overhang on the sides for easy release of the bread later. Set aside.
POLENTA RICOTTA BREAD | MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
Estimated Reading Time 4 mins
- In the bowl of an electric mixer and fitted with the hook attachment, add in the flour, polenta, ricotta, salt, sugar and yeast.
- With the mixer running on low speed, gradually add in 1 cup of the warm water and mix just until combined.
10 SUPER PRETTY RICOTTA TOAST RECIPES YOU'LL LOVE · I AM A ...
From iamafoodblog.com
- Classic ricotta toast. Spread a generous amount of whipped ricotta on toasted sourdough, then drizzle with extra virgin olive oil and balsamic (if desired) and finish with flaky sea salt and freshly cracked black pepper.
- Honey and thyme ricotta toast. Spread a generous amount of whipped ricotta on toasted sourdough, then drizzle with a generous amount of honey and finish with fresh thyme.
- Avocado ricotta toast. Spread a generous amount of whipped ricotta on toasted sourdough, top with slices of avocado, a drizzle of extra virgin olive oil, flaky salt, pepper, and herbs, if desired.
- Crispy pesto egg. Spread a generous amount of whipped ricotta on toasted sourdough. Heat up 2 tablespoons of pesto in a nonstick pan over medium heat. Add a cracked egg to the pesto and cook the egg to your desired doneness.
- Tomatoes and basil. Spread a generous amount of whipped ricotta on toasted sourdough, then top with sliced or quartered tomatoes, basil, a drizzle of extra virgin olive oil (and balsamic if desired), flaky salt and black pepper.
- Jam and whipped ricotta. Spread a generous amount of whipped ricotta on toasted sourdough, then top with your favorite jam.
- Prosciutto and peaches. Spread a generous amount of whipped ricotta on toasted sourdough, then arrange thin slices of prosciutto and juicy peaches on top.
- Cacio e pepe and ricotta. Spread a generous amount of whipped ricotta on toasted sourdough, then top with a generous amount of freshly grated parmesan and freshly cracked black pepper.
- Carbonara ricotta. Spread a generous amount of whipped ricotta on toasted sourdough, then top with crispy pancetta (or bacon), a poached egg, and a generous amount for freshly grated parmesan.
- Berries and ricotta. Spread a generous amount of whipped ricotta on toasted sourdough, then top with fresh berries, a drizzle of honey, and some fresh mint or thyme.
RICOTTA CHIVE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
- Place the flour and all the rest of the ingredients into the pan of your bread machine in the order recommended by the manufacturer., Program the machine for basic bread, light crust, and press Start., Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough.
SOFT RICOTTA BANANA BREAD RECIPE - ¡HOLA! JALAPEÑO
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Estimated Reading Time 6 mins
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