Ricotta Chive Bread

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Ricotta Chive Bread

star rating (6) rate this recipe »
Published prior to 2008

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.


  • star rating 12/29/2012
  • Sheryl from Charlottesville, VA
  • Nice "cheesy" bread. Rose well, & was nice & moist. I actually used more ricotta than called for in the recipe. Truth be told, I had some organic ricotta that went sour, so I put it on the stove-top, brought to a boil, then just measured the ricotta (about 1.5 cups) & used that instead of ricotta & water. I did not add any additional water. Used 1/2 cup scallions that I had chopped up this summer & thrown in a bag in the freezer. The bread came out great.
  • star rating 05/04/2010
  • kal from mass
  • Just perfect! Unlike others, I used exactly the amount of flour called for (by scooping) and it was absolutely perfect. Nice tender crumb. I was hesitant on a half cup of chives but it was the right amount.
  • star rating 04/19/2010
  • Pauline from SF Bay Area
  • Wonderful recipe. I also ended up adding quite a bit more flour (and my initial amount was weighed rather than measured by volume so I don't think there was an error there). The texture came out beautifully. I'd recommend for sandwiches or just by itself. I like the strata idea too. I'll have to try that.
  • star rating 01/08/2010
  • Forist from Asheville, NC
  • Excellent bread! I ended up having to use a lot more flour then the recipe called for but it came out great! Thanks for the idea:)
  • star rating 07/12/2009
  • Sue from Methuen, MA
  • Wonderful taste and texture. I've also made it w/ no-fat cottage cheese (mashed w/ a fork) in place of the ricotta, and just as tasty! Very good toasted w/ scrambled eggs. Very quick to put together. It is hubby's new favorite. Nice to know my garden chives are being gobbled up!
  • star rating 07/07/2009
  • Anne Marie from California
  • Nice and strong. The leftovers made great croutons and breakfast stratas (and were more pleasing to my husband who tends to hate onions).