Buttermilk Chive Bread in the Food Processor

This is one of our favorite breads, especially in spring. It is excellent for egg salad or chicken salad sandwiches and delicious toasted.
If using active dry yeast instead of instant yeast, rising time will increase. I like SAF instant yeast or Fleishman’s instant yeast that I buy at Sam’s Club and freeze until used. Good flavor and much quicker.
Let the bread rise the first time right in the processor bowl - save some dish washing.
I let bread cool completely and slice. I freeze the loaf in a plastic bag and remove slices as we need them.

Buttermilk Chive Bread
Yield: "1 Loaf"
5/8 Cup Water
1/2 Cup Buttermilk 
2 Tablespoons Butter -- or oil
2 Tablespoons Chives -- snipped
10 Ounces Bread Flour -- 2 cups
5 Ounces Flour, All-purpose -- 1 cup
2 Teaspoons Instant Yeast -- 1 package
1 Tablespoon Sugar
1/2 Tablespoon Salt

• Warm buttermilk and water to 120-125°; 30-40 seconds in microwave; do not overheat as buttermilk will curdle.
• Place dry ingredients in processor work bowl. With machine running, add liquids slowly as flour absorbs them. Process for 50 seconds. Add 2 tablespoons snipped chives and pulse several times to incorporate.
• Let dough rest in covered processor bowl in warm place 10 minutes until doubled.
• Turn out of bowl and shape into loaf and place in greased 4 1/2 x 8" loaf pan and let rise 30 minutes until almost doubled.
• Bake at 400° for 28 minutes. Remove from pan to wire rack, butter top lightly, let cool before slicing.

 May 2010 cost: 72¢ per loaf
Per Serving: 115 Calories; 2g Fat (15.0% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.