Prep 10 mins
Cook 3 hrs
I just saw this in a magazine and wanted to share. I'm new to the whole bread machine world but this sounded really good. I hope to make it soon! Cook time is approximate (depends on your machine).
- 2⁄3 cup milk (room temp)
- 1⁄4 cup water (room temp)
- 1⁄4 cup sour cream
- 2 tablespoons butter or 2 tablespoons margarine
- 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 machinepan, place all ingredients in the order suggested by the manufacturer.
- Select basic bread setting.
- Choose crust color and loaf size (1 1/2 pounds).
- Check the dough after about 5 minutes of mixing and add 1-2 tablespoons of extra water or flour if needed.
- This recipe was not recommended for time delay feature available on some bread machines.
I also made the bread into 16 rolls and they were perfect. I baked them for 15 minutes at 425 degrees and they were crisp and golden brown outside and light and fluffy inside. Not eating them all before dinner is the only problem with these rolls!
Loved this savoury sour-dough bread. Instead of the milk-water-sour cream combo, I substituted plain old soured milk (same quantity: 280ml). And when I ran short on chives, in went minced leek! I loved the look of the green flakes in the bread. This recipe calls for only half as much sugar as the last sour-dough loaf I made, so the kids didn't rave about this one as much, but it is a quality savoury-loaf recipe and there is no reason why I wouldn't make this again!
This is the best bread to use for tuna fish or egg salad sanwiches!