Goat Ricotta and Chive Bread

Name: Goat Ricotta and Chive Bread
Yield: Makes two 1½-pound loaves
Cuisine: United States
Ingredients: ½ cup diced fresh onions; 1 teaspoon coarsely ground black pepper; 8 cups unbleached high-gluten flour, bread flour, or all-purpose flour; 2 tablespoons instant yeast or 2½ tablespoons active dry yeast1; 1 cup goat ricotta or regular ricotta or cottage cheese; 1 tablespoon dried parsley or 3 tablespoons chopped fresh parsley; ½ cup brown sugar; ½ cup dried chives or 1½ cups chopped fresh chives; 1½ to 2 cups water; ½ cup wheat bran; 4 teaspoons salt, preferable sea salt

Preparation info

Makes
two
1½ pound loaves

Difficulty
Medium

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

This is a bread developed at the request of Jennifer Bice and Steven Schack, for the annual Goat Milk Producers Convention which was held in Santa Rosa in 1990 at the Landmark Winery. Tragically, Steve passed away a few years ago. He and Jennifer owned the Redwood Hills Goat Farm and made wonderful goat’s milk yogurt, mozzarella, feta, and ricotta cheese. Now, under Jennifer’s watchful eye, Redwood Hills Farm makes amazing European quality aged goat milk cheeses. Not everybody likes the tas

Ingredients

Americas
United States
Santa Rosa
Vegetarian
Bread

Ingredients

Method