Ricotta chive bread
Made start to finish in a bread machine, this bread has a tender crumb and is filled with flecks of green from the chives. If you have wild leeks (ramps) growing in your yard, use them in place of chives.
- 227 g lukewarm water
- 85 g whole or part-skim ricotta cheese
- 1 1/2 teaspoons salt
- 14 g granulated sugar
- 361 g King Arthur Unbleached Bread Flour
- 28 g chopped chives or chopped wild leek leaves
- 2 1/2 teaspoons instant yeast
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer.
Program the machine for basic bread, light crust, and press Start.
Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle.
Cool the loaf completely before serving. Store bread, well wrapped, at room temperature for several days. Freeze for longer storage.