Sourdough Saturday – Ricotta Bread

Warning: Unlike many of the bread recipes I post here, this one is not no-fat – or even low-fat. No, this bread is rich in flavor and rather high in fat, at least for me. It has a wonderful soft texture that reminds me of brioche, although there aren’t any eggs involved. I am sure it would make fantastic French toast, but alas, it didn’t last long enough for me to try before it was all gobbled down (mostly lathered with real butter!). Once again I was inspired by Local Breads by Daniel Leader, and adapted his Ricotta Bread recipe for my loaf. I will also be submitting this recipe to Yeastspotting, so don’t forget to check out all the inspiring recipes there too!


  • 1 1/2 cups sourdough starter (learn how to make your own here)
  • 1 cup water
  • 4 – 4 1/2 cups all purpose flour
  • 2 Tbsp softened butter, cut into small pieces
  • 3/4 cup part-skim ricotta
  • 1 1/2 tsp salt

In a large bowl or the bowl of a stand mixer, combine the starter, water, ricotta and butter. Add the flour and salt and mix well. Knead for about 10 minutes by hand or 5 minutes using a stand mixer, or until dough is smooth and shiny. Form into a ball and let rise in a greased, covered bowl for about 3 hours. Gently deflate dough, divide into two tight rounds, and place on parchment paper. Let rise for another 1 1/2 hours. Place a baking stone in the oven and preheat oven to 400 degrees. Make a quick cut in the top of each round, and bake on a heated stone for 30 – 45 minutes, or until bread is golden brown and internal temperature is about 204 degrees. Remove from the oven and let cool for at least 15 minutes before slicing.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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