Herbed Ricotta Cheesy Bread Recipes

NO YEAST CHEESE, GARLIC AND HERB BREAD

Steps:

• Preheat oven to 180C/350F.
• Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
• Mix the herbs and olive oil in a small bowl.
• Sift the Dry Ingredients into a bowl.
• Combine the Wet Ingredients into a bowl and whisk to combine.
• Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
• Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below).
• Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
• Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
• Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
• Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.

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.