"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, May 14, 2010

Ricotta Chive Bread

This all started because the chives are taking over my herb garden.  I need to thin them quickly.


  • 1/4 cup and 2 tablespoons warm milk (70 to 80 degrees F)
  • 1-1/3 cups ricotta cheese
  • 2 tablespoons and 2 teaspoons butter or margarine, softened
  • 2 egg
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 cups bread flour (1/3 Whole Wheat-2/3 Unbleached Flour
  • 2 1/2 teaspoons active dry yeast
  • 3/4 cup chopped chives

Dissolve yeast in warm milk, set aside.  Melt butter, set aside.  In large mixing bowl combine, ricotta cheese, eggs, sugar, salt and chives.  Mix until smooth.  Add melted butter and yeast mixture mixing well.  Add flour one cup at a time, mixing well with each addition.  

Flour cutting board and pour out dough, add additional flour kneading well each time, when adding the flour for kneading try and keep the 1/3 wheat 2/3 unbleached flour mixture.  

Place in warm oven to rise.  Dough should double in size.

Punch down and divide into two greased loaf pans (8" Small)  Let rise until double.

Bake at 375 degrees for 25 to 35 minutes.

Tastes even better the second day!!!  Serve with your favorite Chevre or Asiago Cheese and a full bodied red wine.

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