Herb and ricotta loaf

Name: Herb and ricotta loaf recipe
Ingredients: 2 1/2 cups (375g) plain flour; 1 1/2 tsp baking powder; 2 tbs runny honey; 1/2 cup (120g) sour cream; 3 eggs, lightly beaten; 1/2 cup (125ml) milk; 110g unsalted butter, melted, cooled; 250g fresh ricotta, drained, plus extra to serve; 2 long green shallots, thinly sliced; 1/4 cup (20g) finely grated parmesan; 1 tsp toasted fennel seeds; Finely grated zest of 1 lemon, plus extra to serve; 1 cup chopped herbs such as oregano, sage, rosemary, plus extra to decorate

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by Phoebe Wood

Aug 01, 2020

This herb and ricotta loaf will hit the spot, any time of day. You will need a 20cm x 10cm x 8cm deep loaf pan for this recipe.

2 1/2 cups (375g) plain flour
1 1/2 tsp baking powder
2 tbs runny honey
1/2 cup (120g) sour cream
3 eggs, lightly beaten
1/2 cup (125ml) milk
110g unsalted butter, melted, cooled
250g fresh ricotta, drained, plus extra to serve
2 long green shallots, thinly sliced
1/4 cup (20g) finely grated parmesan
1 tsp toasted fennel seeds
Finely grated zest of 1 lemon, plus extra to serve
1 cup chopped herbs such as oregano, sage, rosemary, plus extra to decorate

Method

1.

Preheat oven to 180°C. Lightly grease a 20cm x 10cm x 8cm deep loaf pan and line with baking paper, with 2cm overhanging on each side.
2.

Whisk together the flour, baking powder and 1 tsp salt in a large bowl. In a separate bowl, whisk together the honey, sour cream, eggs and milk, then slowly whisk in the cooled melted butter.
3.

Pour wet ingredients into the dry ingredients and mix until just combined (you want to still see a few lumps of flour). Fold through ricotta, long green shallot, parmesan, fennel seeds, lemon zest, herbs and 1/2 tsp black pepper. Pour batter into the prepared pan and smooth the top with the back of a spoon. Decorate top with any whole herb leaves or sprigs you have left.
4.

Bake for 60-70 minutes until a skewer inserted in the centre comes out clean. Set aside to cool for 10 minutes in the pan, before transferring to a wire rack to cool slightly. Serve with extra ricotta or soft butter and extra lemon zest. Leftover slices can be frozen.