Looking for the perfect bread for making sturdy sandwiches or thick slabs of toast with jam? Look no further that this recipe. If you’ve ever used ricotta cheese in pancakes, cookies, or other baked goods, you know that it results in a wonderful soft and fluffy texture. So naturally it yields the same results with homemade bread.
- Great for everything: Toast it for breakfast with jam, Use it for grilled cheese or decadent BLTs, or make the best French toast of your life.
- Soft and tender texture: The ricotta cheese and butter give this loaf an unbelievably soft, cloud-like crumb that’s perfect for everyday sandwiches or just tearing off a piece to snack on.
- Homemade comfort: There’s something special about pulling a warm loaf of bread out of the oven and this easy recipe makes you feel like a bakery pro.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Soft Ricotta Sandwich Bread
The addition of ricotta cheese to this beautiful yeast bread makes a soft and fluffy yet firm loaf that's perfect for cutting into thick slices for toast and sandwiches.
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Servings: 1 loaf
Calories: 245kcal
Ingredients
- 1/2 cup warm water
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup butter very soft
- 1 egg
Instructions
- Add 2 1/4 teaspoons active dry yeast and 2 tablespoons sugar to 1/2 cup warm water and stir to combine. Let stand 5 minutes or until yeast is frothy.
- Combine 3 cups of the flour and the 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook. Add the 1 cup ricotta cheese, 1 egg and 1/2 cup butter and mix until just combined. With the mixer on low, gradually add the yeast mixture.
- Continue to mix on medium-low speed until the dough comes together. Add the last 1/2 cup of flour a tablespoon at a time until the dough is shaggy and just pulls away from the side of the bowl. The dough should be quite soft.
- Transfer the dough to a lightly greased bowl and cover with a clean towel. Allow to rise until doubled, 1 1/2 to 2 hours.
- Preheat the oven to 375 degrees 30 minutes before baking the bread. Before preheating, place a cast iron skillet or baking pan on the lowest rack (or on the floor of the oven). Grease a 9×5 inch loaf pan; set aside.
- Turn the dough onto a lightly floured surface and shape into a loaf. Place in the prepared pan. Cover loosely and allow to rise until doubled, 40-60 minutes.
- With a sharp knife, make a 1/2 inch deep slash down the center of the loaf. Place the pan in the oven and quickly toss 1/2 cup of ice cubes into the pan beneath and close the door.
- Bake for about 45 minutes, or until a knife inserted in the center comes out clean. Cover with foil part-way through baking, if needed, to avoid over browning.
- Remove the bread from the oven and cool on a wire rack for 5-10 minutes before removing from the pan to cool completely.
Nutrition
Serving: 1g | Calories: 245kcal | Carbohydrates: 31g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 265mg | Fiber: 1g | Sugar: 2g
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Recipe Tips
- Check your yeast: Make sure the yeast is fresh and active. If it doesn’t foam up after sitting in warm water with sugar, toss it and start over with new yeast.
- Dough should be soft, not stiff: Ricotta adds extra moisture, so don’t worry if the dough feels a little tacky. Avoid adding too much flour or your bread may turn out dense.
- Let it rise fully: Let the dough double in size, even if it takes a little longer than expected. A slow, steady rise develops better flavor and texture.
- Slash the loaf: The cut on top isn’t just for looks—it helps the bread expand evenly as it bakes.
- Cover if needed: If the top is browning too quickly, loosely tent it with foil during the last 15–20 minutes of baking.
- Cool before slicing: It’s so hard not to eat a slice right from the oven, but be patient and let the loaf cool completely. Cutting too soon can flatten the bread and make the inside gummy.
Storage and Freezing
Storage
- Cool completely and wrap tightly in plastic wrap, or place it in an airtight bread bag. Store at room temperature for 2–3 days.
- Avoid the fridge: Refrigeration can dry bread out quickly, so keep it on the counter unless your kitchen is very hot and humid.
- Slice as you go: If possible, leave the loaf whole and slice only what you need—this helps keep the bread softer for longer.
Freezing
- Freeze the whole loaf: Let the bread cool completely, then wrap tightly in plastic wrap and again in foil (or place in a freezer bag). Freeze for 2–3 months.
- Freeze slices: For easy sandwiches or toast, slice the bread before freezing. Place parchment paper between slices, then wrap and freeze.
- Thawing: Bring to room temperature by letting bread sit, still wrapped, on the counter for a few hours. This prevents condensation and soggy bread.
Variations and Fun Twists
- Herb & Garlic: Add 1–2 teaspoons of dried Italian herbs and 2–3 cloves of minced garlic to the dough before baking.
- Everything Bagel: Brush the loaf with a little melted butter or an egg wash before baking, then sprinkle with everything bagel seasoning.
- Honey Oat: Swap 1 tablespoon of the sugar for honey, and sprinkle rolled oats on top of the loaf before baking.
