herb & ricotta loaf

The only reason this bread isn’t healthy is because you won’t be able to stop eating it… packed with protein and goodness, it’s honestly the gift that keeps on giving. Serve toasted with Pepe Saya butter or ricotta and extra lemon zest for a delicious food hug.

Herb & Ricotta Loaf recipe from Delicious Magazine, made by me!

ingredients

• You will need a 20cm x 10cm x 8cm deep loaf pan

• 2.5 cups plain organic flour or spelt flour

• 1.5 tsp baking powder

• 2 tbs raw organic runny honey

• 1/2 cup sour cream

• 3 eggs, lightly beaten

• 1/2 cup organic milk

• 110g organic butter, melted and cooled

• 250g fresh ricotta, drained, plus extra to serve

• 2 long green shallots, thinly sliced (optional)

• 1/4 cup (20g) finely grated parmesan

• 1 tsp toasted fennel seeds

• finely grated zest of 1 lemon

• 1 cup chopped herbs such as oregano, sage, rosemary, plus extra to decorate
  

  Method

• Preheat oven to 180 degrees C. Lightly grease the loaf pan and line with baking paper.

• Whisk together the flour, baking powder and 1 tsp salt in a large bowl. In a seperate bowl, whisk together the honey, sour cream, eggs and milk, then slowly whisk in the cooled melted butter.

• Pour wet ingredients into the dry ingredients and mix until just combined. Fold through ricotta, shallots, parmesan, fennel seeds, lemon zest, herbs and 1/2 tsp black pepper.

• Pour batter into prepared tin and smooth the top with the back of the spoon. Decorate top with any leftover herbs.

• Bake for 60-70 mins until a skewer inserted in the centre comes out clean. Set aside to cool for 10 mins in the pan before transferring to a wire rack. Serve with ricotta or soft butter and lemon zest. Leftover slices can be frozen (as if there will be leftovers!).

  Enjoy! Recipe credit: Delicious Magazine, August 2020.