Ricotta Loaf

Ricotta Loaf
Ricotta Loaf

This month the Bread Bible Alpha Bakers made a Ricotta Loaf. I’ve never used ricotta cheese in anything so this was all new to me, especially putting the cheese in a bread. The recipe was a straight dough method meaning no starter or sponge. My type of recipe. Just mix and let it rise! Not too many steps and not too many pictures either.

Flour and Yeast
Flour and Yeast
Ricotta!
Ricotta!
Time to Proof
Time to Proof
It's Ready
It’s Ready
Shaped and Time to Rise Again
Shaped and Time to Rise Again

So I totally forgot to take any more pictures of the bread after it rose in the pan and of the slash in the top. My slashing skills still need some work! I baked it the amount of time stated in the recipe and it came out a nice light brown with a really nice crack down the top. It was hard to not slice it and try it out before it was cooled but I waited. The texture of the bread was really dense. Taste wise, it was pretty good. Actually the loaf was very heavy, kind of reminded me of a door stop. It was just okay for me, and I doubt I would make it again. I prefer a lighter, more airy crumb to bread.

Next month with be the Prosciutto Ring. That one could be interesting.

3 Comments

  1. Hi Glory – your loaf looks perfect. Sorry you didn’t like it more. At least it was easy, right? Nothing worse that making a complicated recipe that you don’t really like.

  2. Looks good! It was nice to make a recipe that was simple and uncomplicated.

  3. LOL! I laughed when you said the bread reminds you of a door stop.. at least it is not hard ..that when you throw it to someone it will hurt them..:)

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