Monday, May 3, 2010

"Why Did You Put Grass in the Bread?"

That's what my perennially charming 25 year old fussbudget wanted to know.

Because your brother harvested it, that's why.

We mowed down all of the chives this weekend (and by "we", you know I mean I supervised while others bent down and cut them, because I can't really bend). I had a huge bunch of them, and that meant it was time to do some cooking. So, a bunch got mixed in with butter an
d garlic to adorn some angel hair, some got frozen, some will get dried today, and some went to this delight, suggested by TavoLini!

CHIVE BREAD

1/2 cup sour cream
1-1/3 cup hot water
3 tsp or 6 tsp yeast*
4 cups flour
1 tbsp sugar
2 tsp salt

3 tsp gluten powder
1 cup fresh chopped chives

Mix the sour cream and hot water in your mixing bowl or bread machine bowl; sprinkle the yeast over the liquid mix, and add the remainder of the ingredients in the order given. Follow the directions in my bread making post -------> for mixing and kneading the bread. Let it rise for 15 minutes, punch it down, and split between two 8"x4" bread pans. Note that this is a very soft dough, so you'll be best served using a rubber scraper to deal with it. Let the
bread rise until it doubles or more in size, then bake at 375F for about 25 minutes. This bread needs to cool a few minutes before slicing, because it's very soft!
This was also excellent toasted. Toasting enhanced the chive flavor, and it was excellent with some penne for lunch, according to my boys!

11 comments:

Paula said...

Well, I love chive biscuits so I'm sure I'd love chive bread! So glad you have harvesters to help you!

Food, Fun and Life in the Charente said...

I would never have though of using chives in bread, I have masses of them so guess what? Diane

Nichole said...

Looks delish!

Together We Save said...

Oh my... looks yummy!!

doggybloggy said...

this must have been so tasty - I keep wondering what kinds of wild edibles are probably in your yard...

Mickle in NZ said...

Just love the look of this bread. And the recipe can easily be halved - my chives aren't rampant, but the Greek oregano is so mine will be an oregano bread. Hooray - I have all the ingredients here.

Dear MArjie, I so enjoy your bread posts.

Sending special huggles to you and the very soon to be Birthday Mastiff,

Michelle and Zebby (oh - he's just disappeared, kitchen bound for a tummy top up before beddy-bise)

Channon said...

Another heavenly recipe from you!

Debbie Cook said...

Yum! LOL on the grass comment.

Sue said...

That looks really good. A nice bowl of pasta with that would be great.

Claire S. said...

Ah, but the question is...is the fussbudget one of the boys who liked it ? lol

It looks yummy, as usual - I have to stop reading your food posts :-)

Rose said...

This bread sounds yummy! One of my favorites I have made with a bread machine is cottage dill bread. Soooo good warm with butter!!