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!
This bread was fantastic fresh, awesome toasted with butter and jam, and scrumptious with nutella.