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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.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 2 hrs 55 mins
Course: bread
Cuisine: American
Servings: 12 servings


  • 3 cups Bread flour*
  • 1 tablespoons Sugar
  • teaspoons Salt
  • teaspoons Instant Yeast
  • 1 cup Lukewarm Water
  • cup Ricotta cheese (whole or part-skim)
  • 1 cup Chives, chopped


  • 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.


  • 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.


Calories: 150kcal
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