Fresh Chive and Buttermilk Yeast Bread, BEST EVER
If you have any desire to make a delicious loaf I encourage you to try this one. If you do not have fresh chives just substitute dried and cut the amount called for by half. You might also use any herb you favor. I am going to use dill in the near future in place of the chives, just because I love dill!
Ingredients for Buttermilk Chive Bread, 2 loaves:
1 1/4 C. water 110 degrees F
1 C. buttermilk 110 degrees F
4 C. bread flour
2 C. all purpose flour
4 t. instant yeast
2 T. sugar
1 T. salt
1/4 C. soft butter or vegetable oil
1/4 C. fresh snipped chives
Note: Do not heat the liquids over 110 degrees F or the buttermilk will curdle.
Preheat the oven to 400 degrees F. while the dough is rising. Bake 28-30 minutes. Remove the pans to a wire rack and butter the tops of the loaves. Cool completely before slicing.
If you use active dry yeast instead of instant the rise time will increase.