Instructions: * Scalded and cooled to 115 degrees

Pour the milk into a large bowl and stir in the yeast and sugar. Let stand until foamy, about 5 minutes. Beat the butter, ricotta, eggs, and salt into the yeast mixture with a whisk; then whisk in the pepper and chives.

Stir in enough of the flour to make a soft dough. Knead on a floured surface 5-10 minutes. Place the dough in a greased large bowl and turn to coat. Cover the bowl with a damp towel and let rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours. Punch the dough down and let it rise again for about 1 hour. Grease a cookie sheet. Punch the dough down, shape it into an oval loaf, cover and let rise for 45 minutes. Preheat oven to 350. Bake about 45-50 minutes, occasionally spraying top with water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.