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1/2 cup milk, scalded and cooled to 115 degrees
2 packages active dry yeast
1 tablespoon sugar
3/4 stick (6 tablespoons) unsalted butter, room temperature
2 cups ricotta cheese
2 eggs
2 teaspoons salt
1 tablespoon coarsely ground black pepper
1/2 cup snipped fresh chives
4 to 4 1/2 cups flour
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.
2 packages active dry yeast
1 tablespoon sugar
3/4 stick (6 tablespoons) unsalted butter, room temperature
2 cups ricotta cheese
2 eggs
2 teaspoons salt
1 tablespoon coarsely ground black pepper
1/2 cup snipped fresh chives
4 to 4 1/2 cups flour
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.
