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7/12/12

Buttermilk Chive Bread with Fresh Snipped Herbs

One of the blogs I faithfully visit nearly every day is called theiowahousewife.blogspot.com because I enjoy it so very much and find it fun as well as interesting.  I adapted this recipe from there and it quickly grew to be a family favorite.  Today I plan to serve BLT's on this bread for a bit of a new twist.  It is very good toasted and delicious with egg salad or any other filling you might enjoy.

The bread is extremely easy to make in the food processor and since the first rise takes place there it is a very easy clean up.  The dough is delightful to work and just handles beautifully.   This dough would be just as tasty with dill, parsley, or a combination of you favorite herbs.  I hope you will give it a try and enjoy it as much as we have.

Ingredients for Buttermilk Chive Bread:

5/8 C. water @ 110 degrees F
1/2 C. buttermilk @ 110 Degrees F
2 T. soft butter or oil
2 T. snipped chives or fresh herbs of your liking (If using dried herbs decrease the amount by half.)
2 C. bread flour
1 C. all purpose flour
2 t. instant yeast
1 T. sugar
1/2 T. salt

Combine the water and buttermilk  and warm to 110 degrees F in the microwave for about 30-40 seconds.  Do not overheat or the buttermilk will curdle.  Do not use liquid hotter than this or it may kill the yeast. 

Measure the dry ingredients into the food processor bowl fitted with the dough blade.  With the machine running add the liquids and butter slowly as the flour absorbs them.  Process for 50 seconds.  Add the snipped chives and pulse a couple of times to incorporate.

Let the dough rise in the covered processor for 20-30 minutes until doubled.  Preheat the oven to 400 degrees F.

Turn out the dough onto a lightly floured board and shape into a loaf and place in a buttered 4 1/2" x 8" loaf pan.  Cover and let rise for 30 minutes until almost doubled.

Bake at 400 degrees for 26-30 minutes.  Remove from the pan and cool on a wire rack.  Butter the top lightly while still hot.  Let cool before slicing.  Yield 1 loaf.

Note:  Sue added she slices and freezes this loaf and removes the slices as she needs them.   Sue and Myrna are the authors and sisters who produce The Iowa Housewife.




1 comment:

cambric cotton said...

I make a loaf of bread every week, my favourite is a honey seed loaf, I just love the smell that permiates through the house