Ricotta Cheese Bread
Ricotta rosemary cheese bread
Loaded with fresh rosemary, Maytag Ricotta cheese, brick, and gouda, this quick bread is perfect with soup, chili, or just a pat of butter.
- 4 tablespoons unsalted butter, melted until browned
- 4 ounces Maytag Gouda cheese, coarsely grated, divided
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ tsp baking soda
- 1 1/2 tablespoons fresh rosemary, very finely chopped
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon light brown sugar
- 8 ounces Maytag brick cheese, cubed
- 1 cup buttermilk
- 1/2 cup Maytag ricotta cheese
- 1 large egg, at room temperature
Preheat oven to 350 degrees (F).Spray a 10″ loaf pan with non-stick baking spray. Sprinkle half of the Gouda on the bottom of the pan and set aside.In a large bowl combine flour, baking powder, baking soda, rosemary, cayenne pepper, black pepper, salt, and brown sugar. Add the cubed Brick and toss making sure each cube is coated in the flour mixture. Make a well in the center of the flour. Add in the milk, ricotta cheese, and egg. Use a fork to lightly whisk the wet ingredients together, then use a spatula to fold the wet ingredients into the dry ones. Do not overmix. Fold in the browned butter until just combined. Pour the batter into the prepared pan and smooth the top. Sprinkle with remaining Gouda. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a cooling rack. Cool for 30 minutes before slicing.
Wrap tightly in plastic wrap to store up to 48 hours. Whole loaves may be frozen.