Have fresh bread in under an hour. This is great buttered, still warm and served with home-made soup. Eat on day of making as these go stale quickly. My instructions are for 4 small loaves (1-2 people). You could easily make 6 or 8 smaller rolls. Australian measurements used.
- Preheat oven to 180 deg C, 350 deg F, Gas mark 4.
- Sift flour into a large mixing bowl then stir in soup mix and chives.
- Use a flat-bladed knife, and a cutting action, to mix in the buttermilk. This should form a soft dough. Use the extra buttermilk to achieve this consistency, if too dry.
- Lightly flour your work surface. Turn out dough and quickly knead into a smooth ball. Divide into 4 even pieces. Shape each piece into a ball.
- Place balls onto a floured baking tray. Allow room for each to rise. Sift a little flour over the top and make a slash, with a sharp knife, across each loaf.
- Bake for 25-30 minutes, or until golden and cooked through.
This was very tasty. Mine was still a little doughy on the inside, but I believe that is because I converted it to gluten free and it is sometimes tricky to get bread of this nature right ~ it can take a couple of tries so that is what I will do. Thanks for posting this. Made for Zaar Cookbooks Tag.
Wonderful flavor, but I believe due to chef error somewhere along the line, mine were more like bisquick drop biscuits. The finished product was a bit dense similar to Irish Soda Bread. I am going to give it a 5, since the problem was certainly user error if Tisme's turned out perfect. Next time I will add some sharp cheddar cheese. I had them with a lox/cheese frittata for dinner this evening. Made for MAKE MY RECIPE Sept 2008.
The family really like these, we had these served with cheese and meat platter and what a great flavour with the french onion soup mix! I made exactly as per recipe although the soup mix only came in 40g packs, so lazy me just used it all instead of weighing it out. Great recipe Michka, so quick and easy and would be so great served with soup as you say. I certainly will be making these again they will be great on a winters night with a nice bowl of hot soup! Thanks Mischka.