Ricotta Bread

Ricotta Bread


* 6 Tablespoons half-and-half
* 1 container (15 ounces) ricotta cheese
* 2 Tablespoons butter
* 1 whole egg, beaten
* 1/4 cup sugar
* 1 teaspoon salt
* 3 cups bread flour
* 2-1/2 teaspoons yeast

Place half-and-half, ricotta cheese, butter, egg, sugar, salt, and bread flour into the bread machine except the yeast. Pour the yeast into the yeast compartment (or follow the specific directions for your bread machine). Bake the bread on the basic, non-rapid setting for best results.

This bread is best served fresh and warm. Leftover bread may be used for homemade croutons or French toast.

Yield: 1 large loaf