Title: Ricotta Pepper Bread
Categories: Bread
Yield: 12 Servings

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)

From: Pat Asher

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.