Cheese and Chive Loaf Recipe

25 g/1 oz dried yeast
15 ml/1 tbsp caster (superfine) sugar

120 ml/4 fl oz/0.5 cup warm milk

450 g/1 lb/2 cups Ricotta or cottage cheese
75 g/3 oz butter or margarine, softened
2 eggs
450 g/1 lb/4 cups plain (all-purpose) flour
30 ml/2 tbsp snipped fresh chives

Salt and freshly ground black pepper

Method:

Blend the yeast with the sugar and a little of the warm milk and leave in a warm place for 20 minutes until frothy. Beat the cheese with the butter or margarine and eggs until slightly softened, then beat in the yeast mixture and the remaining warm milk. Mix in the flour and chives, season generously with salt and pepper and mix to a soft dough. Place in an oiled bowl, cover with clingflm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again and shape into a 900 g/2 lb loaf tin (pan). Cover and leave in a warm place for 40 minutes until doubled in size. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 50 minutes until golden brown. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.