Sour Cream Chive Bread Recipe
Sour Cream Chive Bread Recipe photo by Taste of Home

Sour Cream Chive Bread Recipe

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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."
TOTAL TIME: Prep: 10 min. Bake: 3 hours
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 3 hours
MAKES: 16 servings


  • 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

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.


  1. 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.
Originally published as Sour Cream Chive Bread in Quick Cooking May/June 2001, p33

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Reviewed Oct. 13, 2011

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

Reviewed Feb. 12, 2011

"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 Nov. 20, 2010

"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 Jan. 4, 2009

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

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