On a cold, rainy morning, I was doing errands and hadn’t eaten breakfast. I stopped in this little coffee shop and eyed a lush, blueberry quick bread in the window. I asked for a slice along with a foamy cappuccino.
As I took a bite, I wondered how the baker had developed such a rich, moist quick bread. I asked the baker and discovered that his trick was using ricotta cheese. He said it offered a creaminess and moistness that other dairy products such as buttermilk or sour cream didn’t achieve.
