Ricotta Bread

When I was little, one of the holiday dishes I most looked forward to was a delicate loaf of bread slicked with a sweet glaze and served as part of my family’s Easter meal. Many Easter breads are braided, often studded with whole colored eggs baked into the top. This recipe is a more straightforward loaf, one long braid topped with colorful sprinkles.

While similar to a traditional Italian Easter bread enriched with eggs, this recipe includes ricotta cheese, which adds a rich, fuller flavor. It’s so delicious that you won’t want to wait until Easter to make it. Change the sprinkles (or delete them altogether) and serve this ricotta bread recipe any time of year.

Ricotta Bread Ingredients

Jonathan Melendez for Taste Recipes

• Shortening: Some people love shortening for its neutral flavor, but if you’re not into it, you could use butter instead. Whichever fat you’re using, bring it to room temperature before beating it with the sugar.
• Sugars: You’ll use granulated sugar in the dough and confectioners’ sugar for the glaze.
• Eggs: Warm up those grade A large eggs before you crack them into the mixing bowl. After you’ve made the dough for the ricotta bread, you’ll have three egg whites remaining, so consider using them to whip up a batch of surprise meringues.
• Whole-milk ricotta cheese: Adding ricotta cheese to bread dough increases moisture and makes the bread more tender and less chewy. Choosing full-fat ricotta will help you achieve the perfect texture.
• Almond extract: Almond flavoring is traditional in Easter desserts, but you can use vanilla extract or another flavoring of your choice. The best almond extract should taste of almonds without any lingering aftertaste.
• Flour: All-purpose flour gives the bread structure without too much chew, so it’s perfect for a loaf of ricotta bread.
• Baking powder: Since this recipe isn’t yeasted, baking powder gives it loft. Mixing the baking powder with the flour before adding it to the dough ensures even distribution.
• Salt: Because this bread is sweetened, salt is necessary to balance the flavor. Don’t skip it!
• Milk: Using 2% milk is fine for this recipe, but you could also use whole milk if it’s what you have in the house.
• Sliced toasted almonds or sprinkles: These are optional, but they make the bread extra pretty. To toast nuts, bake them in a shallow pan in a 350°F oven for 5-10 minutes or cook them in a skillet over low heat until lightly browned, stirring occasionally.

Directions

Step 1: Prepare the dough

Preheat the oven to 350°. Cream the shortening and sugar until light and fluffy, five to seven minutes. Add the eggs and egg yolks, one at a time, beating well after each addition. Beat in the ricotta and almond extract. In another bowl, whisk 5 cups flour, the baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the milk, and beat well after each addition. Stir in the final cup of flour by hand.

Editor’s Tip: While most of the mixing can be done in a stand mixer, you can also do all of it by hand.

Step 2: Braid and bake the bread

Turn the dough onto a lightly floured surface and divide it into thirds. Roll each segment into an 18-inch rope. Place the ropes on a parchment-lined baking sheet and braid. Pinch the ends to seal, then tuck both ends under the braid. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Remove to a wire rack to cool.

Editor’s Tip: To ensure the bread doesn’t dry out in the oven, check it with a toothpick after 45 minutes and decide if it needs additional time. Alternatively, if you have an instant-read thermometer, look for a temperature of 200° in the center of the loaf.

Step 3: Make some glaze

Meanwhile, beat the confectioners’ sugar, milk and almond extract until smooth. Brush the glaze on the bread while it’s still warm but not piping hot, and top it with sliced almonds or sprinkles.

Jonathan Melendez for Taste Recipes

Ricotta Bread Variations

• Add mix-ins: Chocolate chips, dried fruit and nuts are all wonderful additions to a loaf of bread with ricotta. Add whatever you’d like when mixing in the first batch of flour.
• Include some citrus: Tangy citrus pairs beautifully with this rich bread, and you can add it twice. First, stir some grated orange, lemon, lime or clementine zest into the dough. Then, replace the milk in the glaze recipe with juice from that same fruit, as we do in this lemon glaze recipe.
• Serve a spread: This bread is wonderful slathered with something fruity or creamy. Think lemon curd, apricot pineapple jam or cranberry cream cheese spread.

How to Store Ricotta Bread

Store leftover bread with ricotta in a resealable plastic bag in a cool, dry place. Eat the ricotta bread within three days.

Can you freeze ricotta bread?

To store ricotta bread longer, wrap it in storage wrap and then foil, and freeze it for up to three months.

Ricotta Bread Tips

Jonathan Melendez for Taste Recipes

What other shapes can you make with ricotta bread?

This braided bread is a beautiful presentation for a holiday or special occasion. You can also try making it into a braided wreath bread. Or, you can skip the braiding and divide the dough in half to make regular loaves or into smaller pieces to make mini loaves. Either way, decrease the cooking time accordingly.

What can you serve with ricotta bread?

Our ricotta bread recipe is classic spring fare, so serve it alongside other dishes you associate with the season. It would be excellent with Easter ham, an asparagus-bacon-shallot tart, a roasted sweet potato salad and a kale slaw spring salad. The bread would also highlight a dessert buffet with a carrot cake cheese ball, some strawberry-rhubarb cobbler and the world’s best lemon pie.