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Ricotta Bread Recipe

"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 YIELD:16 servings


  • 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


  • 1. 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). Yield: 1 loaf (1 pound).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts

1 slice: 74 calories, 2g fat (1g saturated fat), 20mg cholesterol, 101mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 3g protein.

Reviews for Ricotta Bread

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JMParsons User ID: 8095027 242132
Reviewed Jan. 20, 2016

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

carol1229 User ID: 2027906 48649
Reviewed 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 User ID: 1126206 27834
Reviewed 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 User ID: 1404522 24644
Reviewed 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."

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