Braided loaf with ricotta and sage (Treccia con ricotta e salvia) from Gennaro's Italian Bakery / Panetteria (page 28) by Gennaro Contaldo

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Notes about this recipe

  • Eat Your Books

    Can substitute active dried yeast for fresh yeast.

  • Ganga108 on June 11, 2023

    This bread was not as successful as I had hoped - very unusual for Gennaro's recipes. The taste was great, tho, and it was definitely good enough to have with a bowl of soup on a Sunday evening. I probably won't make it again. However it did remind me of a good friend who lives interstate, and who makes bread by hand every day. He uses up anything left over from the day before, incorporating it into the bread - some yoghurt, a sauce, roasted tomatoes, some steamed broccoli, herbs, whatever is on the bench (within reason). His breads are always awesome. I must do more of it.

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