JeanMarie Brownson: Brunch is the perfect place for carbs
3 tablespoons soft butter
1 large egg
1/2 teaspoon fine table salt
1/4 teaspoon baking soda
2 1/2 to 3 cups all-purpose flour
1/3 cup thinly sliced fresh chives or 3 green onions, trimmed, thinly sliced including green
1 to 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
Coarse (kosher) salt
1. Put 1/4 cup warm water (105 to 115 degrees) into a small bowl. Stir in yeast and sugar. Let stand until bubbly, about 3 minutes.
2. Put ricotta cheese, 1 tablespoon of the butter and the egg into a large bowl of an electric mixer fitted with the paddle attachment. Mix well to blend. Add yeast mixture, fine salt and baking soda. Gradually beat in 2 1/2 cups of the flour to make a soft dough. Beat in chives and dill until well distributed through dough. Add remaining 1/2 cup flour as needed to make a dough stiff enough to come away from the sides of the bowl.
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