This is mildly flavored with chives and delicious served with soup, stews,
or a salad. Also makes great toast. I got the recipe from Fresh From the
Oven Breads & Rolls from Taste of Home. It was submitted by Deborah Plank.
I didn't have any fresh chives so I used about 1 1/2 tablespoons dried.
Sour Cream Chive Bread
9x5-inch loaf 1 1/2 pound
2/3 cup warm milk, (70 to 80 degrees)
1/4 cup water (70 to 80 degrees)
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
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. Check dough after first 10 minutes of kneading and make any
necessary adjustments.
EDITOR'S NOTE:
If your bread machine has a time-delay feature, we recommend you do not use
it for this recipe.
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