Italian Ricotta Parmesan Bread Recipes
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.
ITALIAN PARMESAN BREAD
When my grown children come home for visits, they always ask me to make this bread along with their favorite spaghetti dinner. In between times, the easy-to-prepare loaf is a hit at church socials and potluck suppers.
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth. , Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spread batter into a greased 1-1/2-qt. casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes. , Bake at 350° about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole.
Nutrition Facts : Calories 97 calories, Fat 3g fat, Cholesterol 21mg cholesterol, Sodium 216mg sodium, Carbohydrate 13g carbohydrate, Fiber 3g protein.
ITALIAN LEMON-RICOTTA BREAD (BREAD MACHINE)
Make and share this Italian Lemon-Ricotta Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Add all ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 3116.3, Fat 143.6, SaturatedFat 72.9, Cholesterol 728.3, Sodium 3712.3, Carbohydrate 382, Fiber 16.6, Sugar 69.9, Protein 77.1
ITALIAN PARMESAN BREAD FOR BREAD MACHINE
I've been making this bread for years without measuring, and finally decided to write it down. My most requested bread from my bread-lovin' son. Makes the house smell divine!! You can easily increase the amounts of seasonings to your taste. (NOTE: Many people seem to be needing to add extra water, so I'm adding an adjustment to the recipe.)
Provided by Charmie777
Categories Yeast Breads
Time 3h5m
Yield 1 2 pound loaf
Number Of Ingredients 7
Steps:
- Add ingredients in order suggested by manufacturer.
- Mine is water first, then flour, then seasonings and cheese, lastly yeast.
- Run on basic or delay cycle.
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- 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.)
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