Sour Cream Chive Bread Food

SOUR CREAM CHIVE BREAD

Steps:

• In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

SOUR CREAM AND CHIVE DAMPER (AUSTRALIAN BREAD)

Steps:

• Preheat oven to 400°F Place flour, chives, paprika and salt into a large bowl. Rub in butter using your fingertips until like breadcrumbs. Stir in cheese, reserving 2 tablespoons.
• Whisk together sour cream and water. Make a well in the centre of the flour mixture and pour in sour cream. Mix together using a knife or spatula until mixture comes together.
• Turn out onto a lightly floured surface and knead gently until smooth. Pat out to a 8" circle. Place on a baking tray and mark into wedges with a knife. Sprinkle over remaining cheese. Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped. Wrap in a clean tea towel to keep warm. Serve warm with butter.

SOUR CREAM & CHIVE BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in order given into bread machine pan.
• Select desired settings. I used the "rapid bake" function on my bread machine with good results.
• Note: If your bread machine has a timer feature, it is recommended not to use it for this recipe.

SOUR CREAM CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined.
• Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham.

SOUR CREAM CHIVE BREAD (BREAD MACHINE)

Steps:

• 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.

SOUR CREAM ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour well 2 bread loaf pans. I like to use 4 mini loaf pans for gifts.
• Sift together the flour(s), wheat germ if using, cinnamon, salt, baking soda and baking powder.
• In a separate bowl combine the eggs, brown sugar, white sugar, and oil.
• Add the dry ingredients slowly to the egg mixture.
• When thoroughly mixed, add the sour cream and vanilla.
• Finally, mix in the shredded zucchini, nuts and/or raisins.
• Pour the mixture into the two loaf pans (or mini pans).
• Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes.
• If baking mini loaves, adjust time to about 50 to 60 minutes.
• Use a toothpick placed in the center of the loaf to see if the loaves are done. The toothpick should be clean or just have a few crumbs on it.
• Enjoy!

SOUR CREAM & CHIVE POTATO BREAD

Steps:

• Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding water or flour if needed. The dough will become fairly elastic, though still somewhat stiff. Place the kneaded dough in a greased bowl or dough-rising bucket, cover it, and allow it to rise for 60 to 90 minutes, until it's quite puffy (though not necessarily doubled in bulk.).
• Shape the dough into an 8-inch log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1 inch over the rim of the pan.
• For sandwich rolls, divide the dough into six pieces, each about 4 1/2 ounces in weight. Roll each piece into a smooth ball, then flatten the balls (using your fingers and/or a rolling pin) till they're about 4 inches in diameter. Place them on a lightly greased or parchment-lined baking sheet, about 1 inch apart, and cover them with a proof cover or lightly greased plastic wrap. Allow the rolls to rise for 45 minutes to 1 hour (or longer, depending on the temperature of your kitchen), till they're noticeably puffy, though probably not doubled in bulk.
• Bake the bread in a preheated 350°F oven for about 40 minutes; an instant read thermometer inserted into the center will read about 190°F Bake the rolls in a preheated 350°F oven for 22 to 27 minutes, or until they're a light golden brown. Remove the bread or rolls from the oven, and brush with melted butter, if desired, for a soft, flavorful crust. Transfer to a rack to cool.

SOUR CREAM BREAD

Steps:

• Rapid cook, medium crust.
• Place ingredient into bread machine as per manufacturer's instructions.
• I don't usually have the sour cream at room temperature and I never have any problems with it.
• The one thing I watch for is that the flour tends to hide in the corners of my machine.
• I just use a spatula and gently push it into the dough.