If you’ve come here to get inspired; to find something yummy to bake; to find a good, foolproof bread recipe, one that yields a wheat sandwich bread that’s dense yet soft, flavorful yet mild, healthy yet delicious – then you’ve come to the right place.
This Ricotta-Olive Oil Herb Bread is a new favorite bread recipe for me. It’s unique enough to stand out from the crowd of wheat breads, but traditional enough that I can use it for just about any sandwich my growling tummy desires (which, coincidentally, is a lot of sandwiches). It’s easy enough to whip up in one lazy afternoon on the weekend so I can eat it throughout the week. And, it’s just plain tasty.
The creamy ricotta cheese, though mostly indecipherable to the taste buds, renders this loaf soft and chewy. The olive oil gives it mild flavor support but major moisture. And the herbs, though faintly present, provide a robust and refreshing aftertaste to each and every slice, one made even better with a dip in the toaster and a spackling of butter or cream cheese (which, let’s be honest, makes everything taste better).
It’s the kind of bread that becomes a loyal and steadfast friend, because it requires simple ingredients and is pretty hard to mess up. You can make a loaf or two to give away, or because you want to start using more homemade breads for meals, or because it sounds delicious and hey, why not? That’s what you came here for, anyway, right? So get down to bidniz and bake this bread already. You’ll be hard-pressed to not fall in love with it as I did.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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