Recipe - Ricotta Pepper Bread

One half cup Milk; * see note
2 pack Active Dry Yeast
1 tablespoon Sugar
6 tablespoon Unsalted Butter; at room
temperature
2 cup Ricotta Cheese
2 Eggs
2 teaspoon Salt
1 tablespoon Black Pepper; coarsely
ground
One half cup Fresh Chives; snipped
4 cup Flour; (to 4 One half cups)

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 510 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 One half 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 4550 minutes, occasionally spraying top with water.

MCRecipe Digest V1 #136

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.