Ricotta Pepper Bread
| Yield: | 12 Servings |
| Categories: | Breads |
| 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) |
Advertisement