Ricotta Chive Bread

By strider

Ingredients

• This bread has a tender crumb and is filled with flecks of green from the chives. I have wild leeks (ramps) growing in my yard; in season (May through June), I use them in place of chives.
• Makes One (1 1/2-pound) Loaf
• 1 cup (8 ounces) warm water
• 1/3 cup (3 ounces) whole or part-skim ricotta cheese
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 3 cups (13 ounces) unbleached bread flour
• 1/2 cup (1 ounce) chopped chives or chopped wild leek leaves
• 2 1/2 teaspoons instant yeast

Details

Adapted from kingarthurflour.com

Preparation

Step 1

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. Yield: 1 loaf, 16 slices.