A no yeast bread that is super quick to prepare!
Ready in less than an hour, this Herbed Ricotta Cheese Bread is sure to become a favorite!
This quick bread is loaded with fresh herbs, ricotta cheese, and a dash of smoked paprika.
Ricotta is a fresh, soft, Italian cheese with a small curd and a light, mild, slightly sweet flavor. In the United States, it is most commonly known as an ingredient in lasagna. I honestly love ricotta even just by itself. For this recipe, I decided to use ricotta instead of heavy cream or milk, the ricotta gives the bread a light texture that practically melts in your mouth!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 1/4 teaspoons sugar
- 5 tablespoons chilled unsalted butter
- ½ cup green onions or scallions, chopped
- 1/4 cup fresh parsley, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- 1 cup ricotta cheese
- ⅔ cup milk
- 1 egg, beaten with 1 teaspoon water (for egg wash)
- sea salt
- black pepper
- smoked paprika
Preheat the oven to 425 degrees.
Whisk together flour, baking powder, sugar, and salt in a large bowl.
Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
Stir in scallions and fresh herbs.
Add ricotta cheese, then add milk and stir until just combined.
Turn dough out onto a lightly floured surface.
Knead 2 to 3 times, then pat dough into a 9-inch rectangle.
Transfer bread to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle top with sea salt, freshly ground black pepper, and smoked paprika.
Bake for 15-20 minutes or until bread is golden brown.