| 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 <asher@mcs.com>
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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