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Ricotta & Honeynut Loaf

  • BAKE: 25
  • SERVES: 24


Method (Makes 2 units – 24 portions)

Place the bread mix into a bowl with the ricotta, honey and water.

Mix to a soft dough.

Knead well for 5 minutes until a well developed dough is formed.

Cover loosely with oiled polythene or a damp cloth and allow the dough to rest for 5 minutes.

Meanwhile, coarsely chop the pecan nuts.

Add the pecan nuts and mix well using dusting flour if required.

Divide the dough into 2.

Shape each piece of dough into a ball and elongate to a torpedo shape.

Place into two well greased (2lb) loaf tins.

Cover with again and prove in a warm place for approximately 50 minutes or until the top of the bread is level with the tin.

Remove the cover and bake in a preheated oven 200°C (390°F) gas mark 6 bake for 20-25 minutes until well risen and deep golden brown.

Carefully remove from the tins.

Warm the honey up gently in the microwave and brush over the two loaves.

“Dear Claire & Deb, Many thanks for the update on my order. We run a bed and breakfast here and our guests love the bread we give them with their breakfast - I use a Kenwood bread machine and use the fast or packet programme with great success, sometimes adding various seeds, especially to the Premium White mix which is lovely with sesame, poppy and sunflower seeds. Many thanks!
PS: We love the Cheddar and Sundried Tomato as well!

Old Causeway Bakery Luxury Bed and Breakfast, Hazelbury Bryan, Sturminster Newton, Dorset.

Deb's Tips

A melt in the mouth Mediterranean style bread - superb with salad or a barbeque.

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