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Ricotta and chive bread

Name: Ricotta and chive bread
Yield: 1 loaf, about 16 slices
Cuisine: International
Ingredients: 500 g Strong white bread flour; 300 g Water At room temperature.; 50 g Olive oil; 10 g Fine salt; 7 g Instant dried yeast; 20 g Flour for shaping Use sparingly.; 125 g Whole-milk ricotta Spoon off any loose whey before weighing; do not press dry.; 10 g Fresh chives Wash, dry and finely snip.; 10 g Olive oil for the tin

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Baking time: 45–55 min
Cuisine / style: International

180°C conventional.

International · White bread

Ricotta and chive bread

A soft tin loaf with ricotta, chives and olive oil. A loaf tin supports the tender dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Whole-milk ricotta	125 g	Spoon off any loose whey before weighing; do not press dry.
Dough	Fresh chives	10 g	Wash, dry and finely snip.
Handling	Olive oil for the tin	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 180°C conventional
Baking time: 45–55 min

180°C conventional.

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Plan for: 395 min total; 40 min active

Method

01 · Prepare the ricotta and chives
5–8 min
Use: Whole-milk ricotta; Fresh chives
Spoon off loose whey from the ricotta before weighing 125 g. Wash, dry and snip the chives. Keep the ricotta chilled until mixing.
Ready when: The measured additions are ready with no loose surface water.
01 Ricotta and chive breadPrepare the ricotta and chives.
02 · Mix and knead the dairy dough
12–15 min
Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast; Whole-milk ricotta; Fresh chives
Mix the dough flour, water, oil, salt and instant yeast with the ricotta and chives. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Ready when: The dough is soft and elastic; it remains slightly tacky from the cheese.
02 Ricotta and chive breadMix and knead the ricotta dough.
03 · Let the dough rise
60–120 min
Use:
Cover and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is aerated and roughly doubled in size.
03 Ricotta and chive breadLet the dough rise.
04 · Shape into the separately oiled tin
7–10 min
Use: Flour for shaping; Olive oil for the tin
Oil a 23×13×8 cm loaf tin with the separate tin oil. Use the shaping flour sparingly. Pat the dough into a rectangle, roll into a short log and place seam-side down in the tin.
Ready when: The dough is evenly shaped and supported without a loose seam.
04 Ricotta and chive breadShape one loaf in the oiled tin.
05 · Proof and heat the oven
45–90 min
Use:
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 180°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
05 Ricotta and chive breadProof the loaf in its tin.
06 · Bake until the bread centre is cooked
45–55 min
Use:
Bake for 45–55 minutes. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area.
Ready when: The base is firm and browned, and the bread centre reaches about 93°C.
06 Ricotta and chive breadBake until the centre is set.
07 · Cool briefly in the tin, then on a rack
90 min
Use:
Leave in the tin for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice when the centre is cool.
Ready when: Slices hold together without a sticky raw band.
07 Ricotta and chive breadCool the loaf on a rack.

What to look for

Stage	Look / feel for	Needs attention
Prepare the ricotta and chives	The measured additions are ready with no loose surface water.
Mix and knead the dairy dough	The dough is soft and elastic; it remains slightly tacky from the cheese.
Let the dough rise	The dough is aerated and roughly doubled in size.
Shape into the separately oiled tin	The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven	The dough is puffy and a light fingertip dent returns slowly.
Bake until the bread centre is cooked	The base is firm and browned, and the bread centre reaches about 93°C.
Cool briefly in the tin, then on a rack	Slices hold together without a sticky raw band.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified.	Mix the ricotta and chives into the dough from the start, knead until elastic, and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking.	Probe the thickest bread centre and allow the full cooling interval before slicing.

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A cut ricotta and chive loaf with two slices showing its tender, herb-flecked crumb. — Ricotta and chive bread.

Recipe

Ricotta and chive bread

A soft tin loaf with ricotta, chives and olive oil. A loaf tin supports the tender dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Whole-milk ricotta	125 g	Spoon off any loose whey before weighing; do not press dry.
Dough	Fresh chives	10 g	Wash, dry and finely snip.
Handling	Olive oil for the tin	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Allow: 395 min total; 40 min active

How do I make it?

Prepare the ricotta and chives
5–8 min
Spoon off loose whey from the ricotta before weighing 125 g. Wash, dry and snip the chives. Keep the ricotta chilled until mixing.
Prepare the ricotta and chives.
Ready when: The measured additions are ready with no loose surface water.
Mix and knead the dairy dough
12–15 min
Mix the dough flour, water, oil, salt and instant yeast with the ricotta and chives. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Mix and knead the ricotta dough.
Ready when: The dough is soft and elastic; it remains slightly tacky from the cheese.
Let the dough rise
60–120 min
Cover and leave at 22–24°C for 60–120 minutes.
Let the dough rise.
Ready when: The dough is aerated and roughly doubled in size.
Shape into the separately oiled tin
7–10 min
Oil a 23×13×8 cm loaf tin with the separate tin oil. Use the shaping flour sparingly. Pat the dough into a rectangle, roll into a short log and place seam-side down in the tin.
Shape one loaf in the oiled tin.
Ready when: The dough is evenly shaped and supported without a loose seam.
Proof and heat the oven
45–90 min
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 180°C conventional during the final 20 minutes.
Proof the loaf in its tin.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
Bake until the bread centre is cooked
45–55 min
Bake for 45–55 minutes. Cover loosely with foil if the crust colours too quickly. Probe the thickest bread area.
Bake until the centre is set.
Ready when: The base is firm and browned, and the bread centre reaches about 93°C.
Cool briefly in the tin, then on a rack
90 min
Leave in the tin for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice when the centre is cool.
Cool the loaf on a rack.
Ready when: Slices hold together without a sticky raw band.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads or is difficult to shape.	The dough is warm, insufficiently developed or too heavily floured during handling.	Use a scraper and handle gently; keep the stated pan support where specified. Mix the ricotta and chives into the dough from the start, knead until elastic, and use the proofing cue rather than waiting for collapse.
A slice is damp in the middle.	The bread was cut warm or was underbaked.	Let the remaining bread cool fully; raw sticky dough needs further cooking. Probe the thickest bread centre and allow the full cooling interval before slicing.

Useful recipe notes

Storage: Cool fully, then refrigerate wrapped bread within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months. Toast or warm before serving.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Ricotta and chive bread at a glance

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Baking time: 45–55 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is aerated and roughly doubled in size.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Olive oil	50 g	10%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Whole-milk ricotta	125 g	25%
Fresh chives	10 g	2%

Method

01 · Prepare the ricotta and chives

02 · Mix and knead the dairy dough

03 · Let the dough rise

04 · Shape into the separately oiled tin

05 · Proof and heat the oven

06 · Bake until the bread centre is cooked

07 · Cool briefly in the tin, then on a rack

What to look for

Troubleshooting

How do I make it?

Prepare the ricotta and chives

Mix and knead the dairy dough

Let the dough rise

Shape into the separately oiled tin

Proof and heat the oven

Bake until the bread centre is cooked

Cool briefly in the tin, then on a rack

What can go wrong, and how can I fix it?

Ricotta and chive bread at a glance