Ricotta Bread

Although it is made with ricotta cheese, this bread does not have a strong cheese flavor like the cheddar cheese loaf. Here, the ricotta is used to impart moisture, structure and a very slight tang to the finished bread. It develops a well browned crust, but is still a very soft bread, suitable for sandwiches.

As you can see, this bread has a very dense and moist crumb. It was firm enough to shape into a free form round loaf like this, but it could also be baked in a standard loaf pan. That would give you more normal looking sandwiches.

This bread was delicious and moist, but was not really memorable to me. I’m not sure where I would choose this bread over others in the book.  There is a variation to this recipe that I will be testing out this weekend and will let you know if it has a more distinct flavor.

Out of respect to the author, I will not be posting any of the recipes unless I make significant changes to them. This recipe comes from The Bread Bible by Rose Levy Beranbaum.


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