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Sour Cream Chive Bread Recipe

Sour Cream Chive Bread Recipe photo by Taste of Home

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"This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew," relates Deborah Plank of West Salem, Ohio. "It also tastes wonderful toasted the next day for breakfast."

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Sour Cream Chive Bread Recipe

Prep: 10 min. Bake: 3 hours

Yield: 16 Servings

10 180 190

Ingredients

2/3 cup milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup sour cream
2 tablespoons butter
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1/8 teaspoon baking soda
1/4 cup minced chives
2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds, 16 slices).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving equals 105 calories, 2 g fat (2 g saturated fat), 8 mg cholesterol, 253 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Sour Cream Chive Bread in Quick Cooking May/June 2001, p33

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Reviews for Sour Cream Chive Bread

Sour Cream Chive Bread

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Reviewed on Oct. 13, 2011 by faye_100

Was the first time I made this an. I am keeping this a real favorite

Reviewed on Feb. 12, 2011 by BarryWillard

Made this bread to go with our soup for supper. The following morning followed Deborah's recommendation and had it toasted with our eggs.

Told my son & daughter-in-law at lunch time how good it was. Her question was: Why don't we get any of your bread. Answer: Because we ate it all.

Reviewed on Nov. 20, 2010 by taylorjnk

We love this bread. I started making it a few years ago. It always turn out beautiful and tasty. I do add 2 tablespoons of vital wheat gluten, I find it keeps it soft....that is if you don't eat it all.

Reviewed on Jan. 04, 2009 by cookjan

I loved this recipe! Nice and moist and light. This is a keeper!