Reviewed: Oct. 7, 2009

Great bread!! My husband loved it!

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theresa a.

Cooking Level: Intermediate

Living In: Woodbridge, Virginia, USA

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Reviewed: Sep. 22, 2009

Turned out great; My boyfriend was so impressed - He said it sliced like bought bread but tasted much better!

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Okiemist

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Jun. 28, 2009

I went with this recipe due to the fact that I had some leftover ricotta in the fridge and no apparent use for it. Mine had a crispy, dark crust and a moist, light yellow interior. We liked it -- I'm not sure if I'd make again, though. There are so many wonderful bread recipes, and this one wasn't one of my favorites. I'm not sure what it was. The texture was superb, but there was something about the flavor I didn't 100% care for. I cut a few slices of it up to make croutons, and they were delish!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 29, 2009

This bread turned out great! I changed it to '24 servings' so I could use a full cup of ricotta and made it without the bread machine. Next time I think I will add a couple tablespoons of honey as I like my bread a little sweeter although the bread did come out very moist and the crust was perfect. I used whole wheat flour too. Thanks!

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Faeli H

Cooking Level: Intermediate

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: Mar. 22, 2009

WOW! I had never made bread before and looked for high-rated easy receipes. I used another reviewers instructions on how to convert if you don't want to use a bread machine - this was not only super easy, but absolutely insanely delicious! I will make this again and again.

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gggayle2007

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Reviewed: Feb. 16, 2009

I had some ricotta left over from another recipe, this was a great way to use it up. The bread was so soft and creamy. Oooh so good when it was warm fresh out of the oven.

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 26, 2009

Delicious and an attractive bread! I followed "Suzy's" comments, and doubled the recipe (including a second egg), I didn't fully double the ricotta but I did add almost a full cup instead of 2/3. The only other thing I changed was that I added some fresh nutmeg, which was a delicious addition (even if it's not authentic). I used a bread machine for mixing and baking (set to 'light') and it came out beautifully, with a really nice delicate flavor, much nicer than white bread. The bread rose almost to the top of the maker, but didn't touch the top at all. Thank you for a yummy recipe! I'd take a photo but we already ate half of it...maybe next time...

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becs

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Reviewed: Oct. 8, 2008

If you want to adapt this for your mixer and skip the bread machine I have found that this recipe makes a really good dough. This is a very good starter recipe for beginners because the dough is not too sticky and not too stiff. The ingredients are small and the loaf is a perfect size for two people. It turns out so soft from the oven that it usually does not last. To adapt I did this: Proof yeast in warm milk (110f) with 1 teaspoon of sugar (dissolve and let sit for apx 10 mins) Mix cheese with egg then add remaining sugar, butter, and 1/2 cup of flour. When yeast is proofed add to mix and then add remaining flour and sprinkle salt in. Mix for a min then change to dough hook. mix on med for 7-8 mins. Let rise in oven with lights on for about an hour. Punch down, shape into a log and insert into a glass pan. (grease lightly) after an hour turn on the oven to 375f and bake for 20 mins

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THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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Reviewed: Jul. 21, 2008

Easy recipe to mix up for my bread machine - a little wet to start (also humid weather) - so I added 2-3 TB more flour. I think I might trade part of the flour for white whole wheat next time for comparison. I might also try a small amout of gluten when I do that as the top deflated just a bit on one side while baking. Otherwise recipe is nice way to use up some ricotta I had.

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judi0044

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Reviewed: Jun. 8, 2008

I didn't make any changes to the ingredients; I just dumped everything in and let it go. I did, however, do the dough cycle and bake it in the oven. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 3, 2008

Great flavor! It makes a great tea bread. This is too small and doesn't work well for my bread maker, so I'm going to try doubling it according to "Suzy's" suggestions. I did try doing it all by hand and put it into three "individual" loaves.

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Bonnie

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 2, 2008

My family loved this bread. I used the "dough" setting on the bread machine to mix and raise the dough once. (needed to add a bit more flour because it was too wet to start). Then I removed it, kneaded it down and put in my own pan for another raise of about an hour. Baked at 350 for 25-30 minutes. I don't like the texture of bread baked in my machine, so I usually just use it as a dough mixer.

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Barbarabakes

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Reviewed: Jan. 8, 2008

This is a great bread, light, soft and tasty. I wanted a larger loaf so like other reviewers I doubled the recipe. The only changes were the addition of 30% wheat flour and reducing the sugar 25% (from 4 tablespoons to 3 tablespoons.)

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Tess

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

A wonderful addition to a traditional Italian Christmas Eve dinner. Everyone including my 5yr old nephew (who only eats peanutbutter on bread and cheese)asked for more. This will be part of our traditional meal every year on out.

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Sep. 15, 2007

Mmmm. As I have a larger machine, I doubled everything but the ricotta (only had about 8 oz, left from another dish) and it topped out the bread machine. It tastes wonderful! Next batch I will try a similar combination, but use only one egg. Definitely will be making it again -- it is moister than a lot of bread machine recipes. Update: I've made this several times now. Definitely use the second egg. Since I don't mind what the top looks like, I don't care if it hits the top of the bread machine. If your ricotta has sat and gotten a little watery, you'll need extra flour. I've added nearly 1/2 cup, depending on how wet the cheese was. Never matters -- this is one of the best white bread recipes out there!

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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Sep. 3, 2007

This is a perfect sandwich bread. The ricotta makes the slices moist, soft, and slightly dense. I increased the recipe by half to make a full-sized loaf in my bread machine--no changes were necessary for baking. A keeper!

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KT

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Reviewed: Aug. 26, 2007

This came out great! I will double the batch next time. But it's definitely worth making it again! Very good. Thank you Janet!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Dec. 16, 2006

It was very delicious. I only made a few changes: I added 1 tsp of cumin powder; used 3/4 cup wheat flour and 3/4 cup white flour; altered sugar with honey; altered ricotta cheese with another type of cheese that we call "Labena" in the Middle East (it is not so far from the Ricotta anyway). The result was still delicious. Thanks Jenet.

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Sossica

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