Bread Recipe

Proof the yeast

In a small bowl, stir warm water (about 100–110°F / 38–43°C) with granulated sugar and active dry yeast. Let sit 5–8 minutes until foamy.

Mix the dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. Add the foamy yeast mixture, 1/4 cup milk, and 2 tbsp softened unsalted butter. Mix on low speed until a shaggy dough forms, about 2–3 minutes.

Knead

Increase mixer speed to medium and knead until the dough is smooth and elastic, about 6–8 minutes. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes. If the dough feels very sticky, add flour 1 tbsp at a time (up to 2 tbsp).

First rise

Lightly oil a large bowl with olive oil. Shape the dough into a ball, place it in the bowl and turn once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

Deflate the dough gently and turn it onto a lightly floured surface. Shape into a single loaf (boule or bâtard) or divide into two smaller loaves. Place shaped loaf(es) on a parchment-lined baking sheet or in a loaf pan. Cover loosely and let proof for 45–60 minutes, until puffy and nearly doubled.

Preheat and finish

Preheat oven to 425°F (220°C) about 30 minutes before baking with a rack in the middle. If using an egg wash, beat 1 egg with 1 tsp water and brush lightly over the loaf surface for a glossy crust. Slash the top with a sharp blade (one long slash or three diagonal cuts). Place an oven-safe pan on the lower rack and pour 1 cup hot water into it immediately after placing the loaf in the oven to create steam (or spray water into the oven).

Bake

Bake at 425°F (220°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake another 15–20 minutes until the crust is deep golden brown and an instant-read thermometer reads 190–200°F (88–93°C) in the center.

Cool

Transfer the bread to a wire rack and brush lightly with 1 tbsp olive oil (or melted butter) while still warm if you want a softer sheen. Let cool at least 45 minutes before slicing so the crumb sets.

Drain and prepare ricotta

If the ricotta is very wet, place it in a fine-mesh sieve lined with cheesecloth over a bowl for 15–20 minutes to remove excess whey. This prevents a watery spread.

Whip

In a medium bowl or the bowl of a stand mixer fitted with the paddle or whisk attachment, combine 1 cup drained ricotta, 2 tbsp honey, 1 tsp lemon zest, 1/2 tsp vanilla extract, and 1/4 tsp salt. Add 2 tbsp cold heavy cream if you want a lighter, fluffier texture. Whip on medium-high speed for 1–2 minutes until smooth, fluffy, and spreadable. Taste and adjust honey or salt to preference.

Slice the cooled bread. Spread a generous layer of whipped honey ricotta on each slice.

Drizzle each slice with extra honey (about 1 tsp per slice, reserving remaining honey as desired). Sprinkle lightly with finely chopped fresh herbs like thyme or rosemary if using, and finish with a small pinch of sea salt flakes to enhance flavor.

Serve immediately at room temperature as a continental bakery-style breakfast or accompaniment. Store leftover ricotta spread in an airtight container in the refrigerator for up to 3 days; store sliced bread in a paper bag or bread box for up to 2 days, or slice and freeze for longer storage.