A tender, lively bread studded with fresh chives. Perfect for spring!
1 cup warm water (just warm to the touch)
⅓ cup whole milk ricotta cheese
1 teaspoon fine salt
1 tablespoon granulated sugar
2 cups bread flour
1 cup spelt flour (or an additional cup of bread flour)
2 teaspoons instant yeast
½ cup chopped fresh chives
Place all ingredients in the work bowl of stand mixer. Attach the dough hook and mix on low until dough begins to come together, scraping down the sides of the bowl as necessary.
Increase speed to medium and knead for 3-4 minutes or until dough is soft and slightly tacky (but not sticky) and clears the sides of the bowl. You can also mix and knead the dough by hand but it will take longer.
Remove bowl from mixer. Cover with plastic wrap and set dough aside to rise at room temperature for 60 minutes.
Meanwhile, grease a 9 x 5 inch loaf pan. Transfer dough from the mixing bowl to a clean work surface. Pat dough into a rectangle that is approximately as wide as the loaf pan (9 inches). Working with the side closest to you, roll the dough away from you creating a cylinder shape. Tuck the ends under and pinch the seams together. Place the loaf, seam side down, in the prepared pan.
Cover loosely with greased plastic wrap and set aside to rise until the dough is about 1 inch above the loaf pan, about 45 minutes (the time will vary depending on the temperature of you kitchen).
Meanwhile, heat the oven to 350 degrees. Once dough has risen, slash the top of the loaf decoratively with a sharp knife or lame. Place the pan in the oven and bake for 35-40 minutes or until an instant read thermometer inserted into the center of the loaf reads 190 degrees F.
Remove from the oven and carefully tilt the loaf out of the pan and onto a wire cooling rack. Cool completely before serving. Store any leftover bread in plastic wrap at room temperature for 3-4 days.
Adapted from the Spring 2016 issue of Sift Magazine, a King Arthur Flour Publication
Keywords: bread, ricotta, chives, spring, smørrebrød