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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 10-12

If you’re interested in baking bread at home, this is a great place to start. This is a recipe adapted from Rose Levy Beranbaum’s “The Bread Bible” which my mother edited. The final product is a deliciously plush, fine-crumbed loaf with a mild and delicate flavor. You’d never know this beautiful loaf was made in a food processor. It’s easy and the ricotta does wonders for the texture. It stands up to being sliced thinly for delicious sandwich bread, or just swipe it with salty butter and good jam.


Cook With Me

For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

Price: $35.00

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