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Sour Cream Chive Bread

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio
  • Total Time
    Prep: 10 min. Bake: 3 hours
  • Makes
    1 loaf (1-1/2 pounds, 16 slices)

Ingredients

  • 2/3 cup whole 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).
Editor's Note
We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutrition Facts
1 each: 105 calories, 2g fat (2g saturated fat), 8mg cholesterol, 253mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 4g protein.

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Reviews

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  • Ellen
    Jun 29, 2020

    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.

  • miji
    Jan 29, 2020

    This sounds marvelous, but I don't have a bread machine..... could you possibly give directions the old fashioned way?

  • faye_100
    Oct 13, 2011

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

  • BarryWillard
    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.

  • taylorjnk
    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.

  • cookjan
    Jan 4, 2009

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