Ricotta Chive Bread
Ricotta Chive bread is a flavorful bread with beautiful crumb. It is great toasted with some butter and makes excellent grilled cheese sandwich and makes great base for sandwiches.
Print
Pin
Ingredients
- 3 cups Bread flour*
- 1 tablespoons Sugar
- 1½ teaspoons Salt
- 2½ teaspoons Instant Yeast
- 1 cup Lukewarm Water
- ⅓ cup Ricotta cheese (whole or part-skim)
- 1 cup Chives, chopped
Instructions
- Combine the flour, yeast, salt and sugar in a large mixing bowl or the bowl of the stand mixer. Whisk well to combine.
- Add ricotta cheese, chopped chives and water. Mix well.
- If the dough seems dry, add 1 tablespoon water at a time until the dough comes together. Mix and knead until a soft and slightly sticky dough forms, about 6 minutes on a stand mixer and 8 minutes with hand.
- Place the dough in a lightly greased bowl, cover and let rise for 45 minutes to 1 hour or until the dough is doubled in volume.
- Lightly grease a 8½"x 4½" loaf pan.
- Gently deflate the dough and form into a log. Pinch the seam together.
- Place the log in the prepared pan, seam side down. Cover with a greased plastic wrap and let rise for 45 minutes or until the dough crests 1" over the rim of the pan.
- Preheat the oven to 350°F.
- Bake the bread for 35~40 minutes or the top of the bread is golden and the internal temperature when a instant read thermometer is inserted in the center reads 190°F.
- Remove from the oven and from the pan. Cool on a wire rack before slicing.
Notes
- If you have abundant fresh chives, then chop them up and freeze in ziplock bag for later use. Thaw and use them in this recipe.
- Scallions, wild leeks, garlic scapes are great alternatives to use.
- Ricotta cheese can be substituted with cottage cheese.
- This bread can also be made in a bread machine. Just program the machine for basic bread, light crust.
- You can add whole-wheat flour along with all-purpose flour. I add 1 cup wwf and 2 cups apf in this recipe.
- You can also use a 9"x5" loaf pan, in which case the dough won't crest 1" above the rim. Bake for 30~35 minutes instead.
- Wrap any leftover bread well with plastic wrap and store in a ziploc bag at room temperature for 3~4 days. Or place them in the freezer for up to 2 months.
- Out of fresh chives? Then use ¼ ~ ½ cup of dried chives instead.
- Don't like onion or garlic flavor - make the same recipe with fresh chopped herbs. Fresh rosemary, oregano etc.
Nutrition
Calories: 150kcal
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!