Sour Cream Chive Bread
Total TimePrep: 10 min. Bake: 3 hours
Makes1 loaf (1-1/2 pounds, 16 slices)
Need a little help. I loaded this loaf for my second loaf with a new bread machine. At 1 1/2 hour to go it was beautiful, plump and full, and smelled great; then by the last half hour it collapsed in the middle. What could I have done wrong? I followed the recipe faithfully....please help.
Wonderful recipe. Made hamburger and hot dog buns as well as knot rolls and of course a loaf of bread. Used fresh chives from my patio garden. What a wonderful recipe..
I almost threw out this recipe due to the fact I don't have a bread machine either. Glad I read the reviews thank you for the old fashion way of making bread!
Directions for bread without a bread machine. 1. Combine milk and butter in a saucepan. Heat until butter is melted and temperature is 110-115 degrees. In a large bowl, dissolve yeast in sugar and warm water(110-115 degrees), let stand until bubbles form. In a separate bowl, mix flour, salt and baking soda together. Add milk mixture, 1 cup of flour mixture, sour cream and chives to yeast and stir together until combined. Slowly add remaining flour mixture until it forms a soft ball. If the dough is still too wet add small amounts of flour until it reaches the right consistency. 2. Turn out onto a lightly floured surface and knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, 1 - 1 ½ hours. 3. Punch dough down. Shape into a loaf and place in greased 9x5 pan. Cover and let rise until doubled, 1 – 1 ½ hours. 4. Bake at 375 degrees until golden brown and bread sounds hollow when tapped, 30 – 35 minutes. Remove from pan to wire rack. Cool completely before slicing.
This sounds marvelous, but I don't have a bread machine..... could you possibly give directions the old fashioned way?
Was the first time I made this an. I am keeping this a real favorite
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.
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.
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