{"id":359465,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/italian-ricotta-easter-bread\/"},"modified":"2025-03-03T14:59:34","modified_gmt":"2025-03-03T20:59:34","slug":"italian-ricotta-easter-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/italian-ricotta-easter-bread\/","title":{"rendered":"Ricotta Bread"},"content":{"rendered":"<p>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&#8217;s Easter meal. Many <a href=\"https:\/\/www.tasteofhome.com\/collection\/easter-bread-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easter-bread-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Easter breads<\/a> 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.<\/p>\n<p>While similar to a traditional <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-italian-easter-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-italian-easter-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Italian Easter bread<\/a> enriched with eggs, this recipe includes ricotta cheese, which adds a rich, fuller flavor. It&#8217;s so delicious that you won&#8217;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.<\/p>\n<h2>Ricotta Bread Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119197\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Ricotta-Bread_TOHD25_199407_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"sugar, eggs, cheese, almond extract, flour, baking powder, salt, milk and sprinkles.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Shortening:<\/strong> Some people love shortening for its neutral flavor, but if you&#8217;re not into it, you could use butter instead. Whichever fat you&#8217;re using, bring it to room temperature before beating it with the sugar.<\/li>\n<li><strong>Sugars:<\/strong> You&#8217;ll use granulated sugar in the dough and confectioners&#8217; sugar for the glaze.<\/li>\n<li><strong>Eggs:<\/strong> Warm up those grade A large eggs before you crack them into the mixing bowl. After you&#8217;ve made the dough for the ricotta bread, you&#8217;ll have three egg whites remaining, so consider using them to whip up a batch of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/surprise-meringues\/\" data-name=\"www.tasteofhome.com\/recipes\/surprise-meringues\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">surprise meringues<\/a>.<\/li>\n<li><strong>Whole-milk ricotta cheese:<\/strong> 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.<\/li>\n<li><strong>Almond extract:<\/strong> Almond flavoring is traditional in Easter desserts, but you can use vanilla extract or another flavoring of your choice. The <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-almond-extract\" data-name=\"www.tasteofhome.com\/collection\/best-almond-extract\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best almond extract<\/a> should taste of almonds without any lingering aftertaste.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour gives the bread structure without too much chew, so it&#8217;s perfect for a loaf of ricotta bread.<\/li>\n<li><strong>Baking powder:<\/strong> Since this recipe isn&#8217;t yeasted, baking powder gives it loft. Mixing the baking powder with the flour before adding it to the dough ensures even distribution.<\/li>\n<li><strong>Salt:<\/strong> Because this bread is sweetened, salt is necessary to balance the flavor. Don&#8217;t skip it!<\/li>\n<li><strong>Milk:<\/strong> Using 2% milk is fine for this recipe, but you could also use whole milk if it&#8217;s what you have in the house.<\/li>\n<li><strong>Sliced toasted almonds or sprinkles: <\/strong>These are optional, but they make the bread extra pretty. To toast nuts, bake them in a shallow pan in a 350\u00b0F oven for 5-10 minutes or cook them in a skillet over low heat until lightly browned, stirring occasionally.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the dough<\/h3>\n<p>Preheat the oven to 350\u00b0. 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.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> While most of the mixing can be done in a stand mixer, you can also do all of it by hand.<\/p>\n<h3>Step 2: Braid and bake the bread<\/h3>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To ensure the bread doesn&#8217;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\u00b0 in the center of the loaf.<\/p>\n<h3>Step 3: Make some glaze<\/h3>\n<p>Meanwhile, beat the confectioners&#8217; sugar, milk and almond extract until smooth. Brush the glaze on the bread while it&#8217;s still warm but not piping hot, and top it with sliced almonds or sprinkles.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119198\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Ricotta-Bread_TOHD25_199407_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Ricotta Bread\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Ricotta Bread Variations<\/h2>\n<ul>\n<li><strong>Add mix-ins:<\/strong> Chocolate chips, dried fruit and nuts are all wonderful additions to a loaf of bread with ricotta. Add whatever you&#8217;d like when mixing in the first batch of flour.<\/li>\n<li><strong>Include some citrus:<\/strong> 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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-glaze\" data-name=\"www.tasteofhome.com\/recipes\/lemon-glaze\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon glaze<\/a> recipe.<\/li>\n<li><strong>Serve a spread:<\/strong> This bread is wonderful slathered with something fruity or creamy. Think <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-lemon-curd\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-lemon-curd\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon curd<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apricot-pineapple-jam\/\" data-name=\"www.tasteofhome.com\/recipes\/apricot-pineapple-jam\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">apricot pineapple jam<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cranberry-cream-cheese-spread\" data-name=\"www.tasteofhome.com\/recipes\/cranberry-cream-cheese-spread\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cranberry cream cheese spread<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Ricotta Bread<\/h2>\n<p>Store leftover bread with ricotta in a resealable plastic bag in a cool, dry place. Eat the ricotta bread within three days.<\/p>\n<h3>Can you freeze ricotta bread?<\/h3>\n<p>To store ricotta bread longer, wrap it in storage wrap and then foil, and freeze it for up to three months.<\/p>\n<h2>Ricotta Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119199\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Ricotta-Bread_TOHD25_199407_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"Ricotta Bread\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>What other shapes can you make with ricotta bread?<\/h3>\n<p>This <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-braid-bread\/\" data-name=\"www.tasteofhome.com\/article\/how-to-braid-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">braided bread<\/a> is a beautiful presentation for a holiday or special occasion. You can also try making it into a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/braided-wreath-bread\" data-name=\"www.tasteofhome.com\/recipes\/braided-wreath-bread\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">braided wreath bread<\/a>. 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.<\/p>\n<h3>What can you serve with ricotta bread?<\/h3>\n<p>Our ricotta bread recipe is classic spring fare, so serve it alongside other dishes you associate with the season. It would be excellent with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easter-ham\" data-name=\"www.tasteofhome.com\/recipes\/easter-ham\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Easter ham<\/a>, an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/asparagus-bacon-shallot-tart\/\" data-name=\"www.tasteofhome.com\/recipes\/asparagus-bacon-shallot-tart\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">asparagus-bacon-shallot tart<\/a>, a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-sweet-potato-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-sweet-potato-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roasted sweet potato salad<\/a> and a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/kale-slaw-spring-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/kale-slaw-spring-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">kale slaw spring salad<\/a>. The bread would also highlight a dessert buffet with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/carrot-cake-cheese-ball\/\" data-name=\"www.tasteofhome.com\/recipes\/carrot-cake-cheese-ball\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">carrot cake cheese ball<\/a>, some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-strawberry-cobbler\/\" data-name=\"www.tasteofhome.com\/recipes\/rhubarb-strawberry-cobbler\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry-rhubarb cobbler<\/a> and the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/world-s-best-lemon-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/world-s-best-lemon-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">world&#8217;s best lemon pie<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Made with eggs, cheese and milk, this rich, sweet ricotta bread is a perfect addition to a holiday buffet table.<\/p>\n","protected":false},"author":7061,"featured_media":2109796,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,305615,306910,304328,305271,305487,304430,305334,304515,304408,304368,303887,306848,305353,304558,324623,306973,304150,303883,304258,304353],"categories-v2":[310461,309438,310897,310890,309906,308988,308319,308984,309216,310796,308830,309337,308880,308813,308745,308478,309603,309362,308910,309177,309971,309434,308476,309599,309005],"coauthors":[341951],"recommended_recipes":[{"post_title":"Italian Easter Bread","post_link":"\/recipes\/easy-italian-easter-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Italian-Easter-Bread_EXPS_FT23_29704_ST_01_04_1.jpg"},{"post_title":"Italian Easter 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Bread","post_link":"\/recipes\/sweet-and-golden-easter-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-and-Golden-Easter-Bread_exps39008_HCA2081250A03_01_3bC_RMS.jpg"},{"post_title":"Italian Meat Loaf","post_link":"\/recipes\/italian-meatloaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Italian-Meat-Loaf_EXPS_FT23_3950_ST_1103_8.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Italian-Ricotta-Easter-Bread_EXPS_TOHD25_199407_JonathanMelendez_05.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/italian-ricotta-easter-bread\/","name":"Ricotta Bread","datePublished":"2018-01-01","dateModified":"2025-03-03","prepTime":"PT30M","cookTime":"PT45M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Italian-Ricotta-Easter-Bread_EXPS_TOHD25_199407_JonathanMelendez_05.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Ricotta bread is a traditional Italian spring treat. It is a sweet and tender glazed loaf that can be dressed up with colorful sprinkles.","recipeIngredient":["3\/4 cup plain or butter-flavored shortening, room temperature","1-1\/2 cups sugar","3 large eggs, room temperature","3 large egg yolks, room temperature","1 cup whole-milk ricotta cheese","1 teaspoon almond extract (or flavor of choice)","6 cups all-purpose flour","1 tablespoon baking powder","1 teaspoon salt","1\/2 cup 2% milk","GLAZE:","1-1\/2 cups confectioners' sugar","3 tablespoons 2% milk","1\/2 teaspoon almond extract (or flavor of choice)","Sliced toasted almonds or assorted sprinkles"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the dough","text":"Preheat the oven to 350\u00b0. 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."},{"@type":"HowToStep","name":"Braid and bake the bread","text":"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\u00b0 in the center of the loaf."},{"@type":"HowToStep","name":"Make some glaze","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Ricotta-Bread_TOHD25_199407_JonathanMelendez_02.jpg?fit=700,1024"}],"recipeYield":"18 servings","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 376 calories","fatContent":"11g fat (4g saturated fat)","cholesterolContent":"68mg cholesterol","sodiumContent":"247mg sodium","carbohydrateContent":"60g carbohydrate (28g sugars","fiberContent":"1g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Italian Ricotta Easter Bread","description":"Dusted with pastel sugar this bread is destined to be your Easter centerpiece","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/rzeA8I1E%20Uot7Fvi8_thumbnail.jpeg"],"uploadDate":"2020-09-5 10:39:29","duration":"P0DT0H1M23S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/rzeA8I1E-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sue770"},"reviewBody":"<p>Thanks to Tina for this amazing wonderful recipe. I had to use a gluten free cup for cup flour because of Celiac and Gluten allergies in the family and this was and is the most delicious bread I have ever tasted even as good as my Noni's  Thank you thank you thank you. Taste, crumb, directions are great Video is a must. I could not stop eating this and will make again<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LeahL"},"reviewBody":"Excellent recipe!  Tried it for the first time for Easter to replace a yeast bread that I just had too much trouble with.  This didn't disappoint.  The only thing I would do different is to make 2 smaller loaves instead of one big loaf.  Also, I didn't over bake but still felt like the minimum 45 minutes might have been 5 minutes too much in my oven.  So I'd start checking at 40 minutes.  Next time I will braid on the sheet pan or on the parchment paper for ease of lifting.  Another thing that I did was instead of making 3 ropes to braid, I left the dough in one piece and cut it into 3rds about 2 inches down from the top and braided from there. This is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PLJanson"},"reviewBody":"I\u2019ve been making bread for a really long time and this one has become a new family favorite!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NancyRusso"},"reviewBody":"Flavor is excellent!  And ease of preparation is a plus.  My only suggestion is to separate the dough in half  then divide each half into thirds and make two smaller loaves.  I made one loaf as the recipe stated.  It was huge and also cracked in half as I was trying to move it after it cooled.  I had extra ricotta so I made a half recipe and made a smaller loaf  ( each rope was  about 12 inches or so in length). That loaf was beautiful!   I did not add almonds or sprinkles.  Lightly glazed was perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suefalk"},"reviewBody":"Wow, wow amazing! This will be an Easter tradition from now on. Easy to make, and perfect for hostess gifts!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LLH"},"reviewBody":"This was pretty tasty but way too big. If I cut the recipe in half, or made 2 loaves, how long would you suggest I bake?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"For Easter I made several specialty breads, and this one was my favorite. Sweet and moist. Delicious!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"momzilla24"},"reviewBody":"Very good flavor (used almond extract and almonds on top) but the texture was a bit disappointing. The bread had a thin , dry crust like a yeast bread but the inside was moist and quite dense. It was more like a pound cake consistency than  a sweet bread. 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