buttermilk chive bread

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* Exported from MasterCook *

 

Buttermilk Chive Bread

 

Recipe By : KATHY KILLINGSWORTH,. R.D. Baton Rouge General Medical Ctr

Serving Size : 20 Preparation Time :0:00

Categories : Lagniappe Lowfat Cajun

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

glaze:

1 egg

1/2 teaspoon salt

bread:

1 envelope dry yeast

1 tablespoon sugar

1/2 cup warm water -- plus 2 tablespoons

2 cups bread flour -- or more

1 cup all-purpose flour

1 1/2 teaspoons salt

1/2 cup buttermilk -- warmed

2 tablespoons fresh chives -- minced

cornmeal

 

Oil large bowl and set aside. Combine yeast and sugar with warm water in small

bowl and let stand until foamy about 10 minutes. Add buttermilk that is at room

temperature. Stir in enough flour so that it is difficult to handle, turn out on

board and knead until elastic. Knead in chives. Let dough rise until double in

bulk 1 hour). Grease or oil double French bread pans or baking sheet and

sprinkle with cornmeal. Transfer dough to well-floured surface. Work in

additional flour until dough is easy to handle and no longer sticky. Divide

dough in half, Roll half out into rectangle, then roll up length- wise as for

jelly roll). , pinching ends and seam down, Cover lightly with damp towel and

let stand in warm draft-free area until almost doubled in volume. about 45

minutes. Preheat oven to 425°F. Slash tops of loaves and brush with glaze. Bake

until loaves are deeply colored and sound hollow when tapped on bottom, about 25

to 30 minutes, Remove loaves from pans and let cool on wire!

rac

k. (Yield: 2 loaves 10 slices per loaf)

 

From A Votre Sante By: Greater Baton Rouge Health Care Alliance-1988

 

 

 

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