Chive Bread
Author: 
 
Ingredients
  • 1 package active dry yeast
  • ¼ cup warm water (105 to 115 degrees)
  • ¼ teaspoon ginger
  • ½ teaspoon sugar
  • 2-1/3 cups all-purpose flour
  • 2 Tablespoons snipped chives*
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1 cup sour cream (not lite or fat-free)
  • 1 egg
  • Melted butter, for brushing on loaf
Instructions
  1. In large bowl of electric mixer, dissolve yeast, 1 teaspoon sugar, and ginger in the warm water. Let sit a few minutes to bubble up slightly.
  2. Add 1-1/3 cups of the flour and the remaining ingredients, except melted butter. Beat on low speed for 30 seconds, then on high speed for 2 minutes. Stir in the remaining cup of flour.
  3. Spread the batter evenly in a greased 9-inch pie plate. Brush lightly with some melted butter. Cover and let rise for 50 minutes. The batter will rise but will not double.
  4. Heat oven to 350 degrees F. Bake until golden, about 25-30 minutes. Remove from oven and brush top with more melted butter. Serve hot with softened butter that has more chives mixed in. The bread is best served immediately after baking.
  5. *Notes: For the bread, I would double the amount of chives in the batter. I thought it needed more, plus I highly recommend serving the bread hot with chive butter. All you have to do is add more snipped chives to softened butter.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cookbooks-from-two-illinois-sisters/