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Ricotta Bread

"This moist, slightly sweet bread is one of my favorites to prepare in my bread machine," says Jenet Cattar of Neptune Beach, Florida. Jenet's recipe produces a smaller loaf, which is especially nice for households with one or two people.
  • Total Time
    Prep: 5 min. Bake: 3-4 hours
  • Makes
    1 loaf (1 pound)


  • 3 tablespoons warm milk (70° to 80°)
  • 2/3 cup ricotta cheese
  • 4 teaspoons butter, softened
  • 1 egg
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1-1/2 cups bread flour
  • 1 teaspoon active dry yeast


  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts
1 slice: 74 calories, 2g fat (1g saturated fat), 20mg cholesterol, 101mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 3g protein.

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  • Cyndikay
    Jul 19, 2020

    This recipe is loaf of bread turned out deliciously was perfect...I added Italian herbs and garlic powder , it is great with our Italian dinner...this recipe is a definite keeper.

  • JMParsons
    Jan 20, 2016

    To Carol1229 did you allow ricotta bread to rise before baking bread or just mix and bake?

  • carol1229
    Aug 12, 2013

    We loved this bread-it's so nice and soft...perfectly wonderful warm from the oven or toasted for breakfast. I used part-skim ricotta, instant yeast and made it by hand rather than using a bread machine. It makes (1) 8x4-inch loaf of bread. Since it makes a pretty small loaf, I think I'll double the ingredients to make a larger loaf and either a mini loaf or dinner rolls the next time I make it-and yes, there definitely will be a next time.Thank you, Jenet for this wonderful recipe!

  • michellern
    Feb 12, 2012

    This is wonderful bread. Makes great toast. Good with turkey sandwiches. I think I am going to make it again and try a little wheat flour as this is so moist, I think it can take it. Not sure it it matters what fat content the ricotta is though. Guess I will get to experiment! Yum!!

  • juicyfruit007
    Apr 15, 2011

    This was good and I may make it again. It was nice to take a break from making bread the regular way.