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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
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.
Nutrition information per serving (1 slice, 43g): 92 cal, <1g fat, 3g protein, 17g complex carbohydrates, 1g sugar, 1g dietary fiber, 2mg cholesterol, 207mg sodium, 52mg potassium, 12RE vitamin A, 1mg vitamin C, 1mg iron, 16mg calcium, 39mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 4, Spring 2001 issue.