Chive Bread

This chive bread recipe makes a loaf that's perfect for sandwiches. The flavor is deliciously understated: fresh chives with a subtle pepper finish.

Course Bread Machine Recipes

Cuisine American

Keyword chives, herb

Servings slices per two-pound loaf of bread

Calories 167kcal

Author Marsha Perry

Equipment

Ingredients

1 ½ cups water see notes
4 cups bread flour
1/4 cup powdered milk
2 Tablespoons chives minced
1 teaspoon pepper freshly ground
1 teaspoon granulated garlic
2 teaspoon salt
2 Tablespoons sugar
2 Tablespoons olive oil
2 teaspoons active dry yeast

US Customary - Metric

Instructions

Note that this is for a two-pound loaf of bread. Use the basic setting with medium crust.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.
Make sure you check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK. Note: I added 2 teaspoons of water to this recipe

Notes

This is a recipe for a two-pound machine. You’ll be using the basic or white cycle with medium crust.

Don’t have fresh chives on hand? You can substitute dried. Just keep in mind that dried chives have a more concentrated flavor, so I recommend using 2 teaspoons of dried instead of 2 tablespoons of fresh.

You can substitute garlic powder if that’s what you have on hand. Just remember: since it’s ground more finely, you’ll only need about half as much to get the same flavor.

Metric Measurements: This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.

Nutrition