I made this yesterday using my bread machine. Doubled the ingredients as others suggested (didn't quite double the ricotta - used a little less than 1 cup). It made a delicious loaf of bread. The taste and texture were both good. Next time however, I think I won't bake it in the bread machine. The quantity of dough when it finishes kneading and rising looks like many other doughs I've made in the machine, but after it baked the loaf was overflowing the sides of the bread pan. It's possible that 2 t. yeast was a little too much. Cutting back on the yeast might have been a good thing to do but it's not likely that I'll do much experimenting with this. So, because it's such a good recipe, I think I'll make the dough in the machine, then take it out and divide it between two bread pans and bake in the oven. It was a terrific way to use up some ricotta without having to make pastry or lasagna - both of which we like, but for two older people watching their diets, we don't need.
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I made this yesterday using my bread machine. Doubled the ingredients as others suggested...