Vanilla Ricotta Bread
Following behind again with /52weeksofcooking but only one week behind so that’s not tooooo horrible – right? Anyway, last week the theme for /52weeks was (is?) vanilla! Simple enough ingredient but of course I couldn’t do something simple, I had to think of something non-dessert. Which is why I’m a week late with posting this deliciously amazing Vanilla Ricotta Bread. While I debated going full savory with vanilla, and also debated going crafty with vanilla (bad idea), in the end I decided to go with something somewhat familiar in order to lessen the odds of full failure. I had made a ricotta bread a few months ago, pre-move, but it was just a bit blah. I had expected the ricotta bread to have a sweetness to it, nothing as crazy as ricotta cookies – but maybe somewhat close. Which led me to the awesome decision to add vanilla extract to the bread, and it worked!
2 1/4 cups flour
1 tsp salt
2 1/2 tbsp white sugar
1 cup ricotta
1/3 cup milk
1 tbsp unsalted butter/margarine
2 tbsp vanilla extract
1 1/2 tsp yeast
- Add ingredients to bread machine in specified order - for mine all dry ingredients (but yeast) go first followed by the liquid ingredients.
- Add yeast to bread machine's yeast container, or directly to the mixture.
- Set bread machine to standard and if you have the option set loaf to medium.
- Allow to cool for at least 30 minute before attempting to cut as bread is very fluffy.
This bread was fantastic fresh, awesome toasted with butter and jam, and scrumptious with nutella.