| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Milk; * see note |
| 2 | pk | Active Dry Yeast |
| 1 | tb | Sugar |
| 6 | tb | Unsalted Butter; at room temperature |
| 2 | c | Ricotta Cheese |
| 2 | Eggs | |
| 2 | ts | Salt |
| 1 | tb | Black Pepper; coarsely ground |
| 1/2 | c | Fresh Chives; snipped |
| 4 | c | Flour; (to 4 1/2 cups) |
INSTRUCTIONS
From: Pat Asher <[email protected]> Date: Mon, 01 Jul 1996 14:26:09 -0500 * scalded and cooled to 115 degrees Pour the milk into a large bowl and stir in the yeast and sugar. Let stand until foamy, about 5 minutes. Beat the butter, ricotta, eggs, and salt into the yeast mixture with a whisk; then whisk in the pepper and chives. Stir in enough of the flour to make a soft dough. Knead on a floured surface 5-10 minutes. Place the dough in a greased large bowl and turn to coat. Cover the bowl with a damp towel and let rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours. Punch the dough down and let it rise again for about 1 hour. Grease a cookie sheet. Punch the dough down, shape it into an oval loaf, cover and let rise for 45 minutes. Preheat oven to 350. Bake about 45-50 minutes, occasionally spraying top with water. MC-Recipe Digest V1 #136 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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