Friday, June 14, 2013

Ricotta Cheese Bread Recipe

Ricotta cheese is very popular here in Italy, but it is also very easy to find abroad, as there are many Italians that export or produce it locally all around the world. It is commonly called cheese, even if it is not a real cheese. It is much lighter and it is produced with the exceeding water/liquid with which the cheese has been made.


  • 8 oz of strong flour (Manitoba)
  • 8 oz of flour
  • 6 3/4 floz of warm water
  • 5 2/3 oz of ricotta cheese
  • 1/2 oz of brewer’s yeast
  • 1 tsp of honey
  • oz of extra virgin olive oil
  • 1 tsp of salt


  1. Sift the two flours.
  2. Add the ricotta cheese, the brewer’s yeast, the oil, the honey, the warm water and 1 tsp of salt.
  3. Knead it (using a robot or using your hands) for at least 10 minutes until the dough becomes elastic.
  4. Put it into a bowl, cover it with a humid dishcloth and let it rest for, at least, 1 hour and a half.
  5. Divide the dough in 4 equal parts on a floured surface and create 4 strips long 40cm/15.8in.
  6. Connect the 4 extremities and take the strip on your right and pass it under the next two and over the last stripe. Go ahead this way until the end.
  7. Do not make the twist tight, as the stripes will still grow.
  8. Transfer the twist to an oven pan, cover it with a dishcloth and let it grow for another hour and a half.
  9. Sprinkle some flour on it and bake it in preheated oven (220°C/428°F) for 20 minutes. Cover it with aluminum if it’s too brown and bake for another 5 minutes.


  • Buon appetito!



  1. I adore braided loaves...and yours looks terrific!!!

  2. Oh my goodness, I think this blog was made for me! ha! This recipe especially looks delicious!!


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