It's looking like spring again, and my chives are starting to grow out. I keep some chives indoors over winter in front of our large sliding door so they produce all year round. Here's my favorite recipe for using them.
The dough is very good and easy to handle, and I make this recipe without the chives from time to time as well, especially if I have buttermilk I want to use up.
These very nice loaves are excellent for ham, egg salad or chicken salad sandwiches and are delicious toasted. If you want to make 1 loaf in the food processor, click here.
Buttermilk Chive Bread - 2 loaves
1 ¼ cups Water -- 110°
1 cup Buttermilk -- 110°
4 Cups Bread Flour -- 18 ounces
2 Cups Flour, All-purpose -- 9-10 ounces
4 Teaspoons Instant Yeast -- 2 packages
2 tablespoons Sugar
1 Tablespoon Salt
¼ Cup Butter -- softened or salad oil
¼ Cup Chives -- snipped
Warm buttermilk and water to 120-125°; do not overheat as buttermilk will curdle.
Place dry ingredients (minus 1 cup flour) and very soft butter or oil in mixer bowl. Turn on mixer to slow and add liquids. Add remaining flour until dough cleans the bowl. Turn to speed 2 and mix 2 minutes. Add chives, change to dough hook and knead 4 minutes.
Let dough rest in covered bowl in warm place 10 minutes.
Turn out of bowl and shape into loaves (about 1# 9 1/2 ounces each) and place in greased 4 1/2 x 8" or 4 x 10" loaf pans and let rise 25-30 minutes until almost doubled. Preheat oven while dough is rising.
Bake at 400° for 28 minutes or until instant read thermometer reaches 195-200° when probed 1" into end of loaf.
Remove from pan to wire rack, butter top lightly, let cool before slicing.
Place dry ingredients (minus 1 cup flour) and very soft butter or oil in mixer bowl. Turn on mixer to slow and add liquids. Add remaining flour until dough cleans the bowl. Turn to speed 2 and mix 2 minutes. Add chives, change to dough hook and knead 4 minutes.
Let dough rest in covered bowl in warm place 10 minutes.
Turn out of bowl and shape into loaves (about 1# 9 1/2 ounces each) and place in greased 4 1/2 x 8" or 4 x 10" loaf pans and let rise 25-30 minutes until almost doubled. Preheat oven while dough is rising.
Bake at 400° for 28 minutes or until instant read thermometer reaches 195-200° when probed 1" into end of loaf.
Remove from pan to wire rack, butter top lightly, let cool before slicing.
*If using active dry yeast instead of instant yeast, rising time will increase. I like SAF instant yeast or Fleischmann’s instant yeast that I buy in 1 pound bags and freeze until used. Good flavor and much quicker.
*I let bread cool completely and slice. I freeze the loaves in plastic bags and remove slices as we need them.
March 2020 cost: $1.52 per recipe or 76¢ per loaf if using oil.
"2 Loaves"
Per Serving: 109 Calories; 2g Fat (15.6% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 223mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
I grow my chives in 2 gallon plastic pots; they winter over outside in the pots on the North side of our house, and come back each spring. I also bring one pot into the house for the winter. They are so vigorous that I usually have to divide them in late summer to share plants with friends and family.
The words bread, buttermilk and chive make my mouth water.
ReplyDeleteI was thinking exactly that! Sounds like a delicious combination. And what a great value!
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