Fresh Chive and Buttermilk Yeast Bread, BEST EVER

Recently I gave a recipe adapted from my friends at one of my very favorite blog sites,  The Iowa Housewife,  for Buttermilk Chive Bread made in the food processor.  I LOVE this bread and found they also give the traditional recipe that yields 2 large loaves and recommend wrapping one loaf for the freezer which is exactly what I did yesterday. 

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.

Warm the buttermilk and water.  Place the dry ingredients and soft butter or oil in a  large mixer bowl.  Turn on the mixer to low and add the liquids.  Turn to medium low and  mix for 2 minutes.  Add the chives and change to a dough hook and knead for 4 minutes.  Cover the bowl with a towel and Place in a warm place and let rise until double about 20-25 minutes.  Turn out onto a floured surface and shape into 2 loaves.  Place in 2 greased 4 1/2" x 8" loaf pans, cover,  and let rise until doubled, about 30 minutes. 

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.