Ricotta Tomato Bread Bread Machine or Oven Baked
Indulge in the irresistibly savory flavors of Ricotta Tomato Bread, a versatile recipe designed for both bread machines and traditional oven baking. This soft, flavorful loaf combines creamy ricotta cheese and vibrant tomato paste with aromatic dried basil and oregano, creating a deliciously moist and herby bread perfect for any occasion. With a touch of olive oil for richness, this bread bakes to golden perfection and pairs beautifully with soups, salads, or charcuterie boards. Whether you opt for the convenience of a bread machine or the hands-on charm of kneading and baking, this recipe delivers a foolproof loaf that’s both hearty and crowd-pleasing. Perfect for home cooks looking to elevate everyday bread with Mediterranean-inspired flair!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cup Ricotta cheese
- 2 tablespoons Tomato paste
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2.25 teaspoons Instant yeast
Instructions
If using a bread machine, start by adding the ingredients in the order specified by the manufacturer (usually wet ingredients first: warm water, olive oil, ricotta cheese, tomato paste; then dry ingredients: flour, sugar, salt, dried basil, dried oregano, and instant yeast). Set the bread machine to Basic or White Bread cycle, with a Medium crust setting, and allow it to complete the process.
For oven baking, combine the warm water, olive oil, ricotta cheese, and tomato paste in a mixing bowl. Stir until well blended.
In a large bowl, mix the flour, sugar, salt, dried basil, dried oregano, and instant yeast. Add the wet ingredients to the dry ingredients and mix until a dough forms.
Turn the dough out onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan, cover again, and let it rise for another 30 minutes until it doubles in size.
Preheat the oven to 375°F (190°C). Once the dough has risen, bake in the preheated oven for 35–40 minutes, or until the loaf sounds hollow when tapped and is golden brown.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 17.8 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
