Heavenly Ricotta Cheese Bread Recipes

RICOTTA BREAD FOR BREAD MACHINES (1 POUND LOAF)

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.

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 EASTER BREAD

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.

RICOTTA BREAD (ABM)

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!

CHERRY RICOTTA CHEESE BREAD

Steps:

• Place ingredients in order given by manufacturer of bread machine.
• Add cherries at the beep (after the first kneading).
• Select Sweet setting and Light Crust setting; press start.