Breads and Crackers · Ricotta

Softer Bread than Before!

A couple of weeks ago I wrote about this savory Sweet Potato Bread that I'd experimented with. 

Well, yesterday I was baking bread – made one rather rustic batch and I knew I needed to make something soft and squishy for my husband's sandwiches.  I had sweet potatoes, so I thought I'd make another batch of bread with them.  But I wanted to play with it again, and so I left out the herbs and spices, and added the remaining half cup of ricotta cheese I had in the fridge from the Easter Pies I'd made over the weekend.

I'm happy to report, the bread is EVEN SOFTER AND SQUISHIER THAN BEFORE!  I also remembered to brush the tops of the loaves with melted butter right after they came out of the oven, cover them and let them sit for half an hour like that, to soften the top crust.

My husband made a sandwich with the bread last night and paid the questionably ultimate compliment:

"It's almost as good as Wonder Bread!"

Well then.  I can sleep at night now.

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