Potato Bread with Chives; The Bread Baking Babes Celebrate Spring

No, we are not running naked through the periwinkles under a full moon.

Although that does sound rather like fun.BBB logo april 2010

Hmmmm…..

Okay, let’s start again.

The Bread Baking Babes are celebrating spring with herb bread.

Who can resist fresh chives?

The first sign of spring in my garden is always the chives.  I’m usually snipping in early March.

After a winter of using dried herbs I can’t wait to start using the fresh, even if that means snipping in the dark with my winter coat on.

This was a gorgeous bread. Thank you so much, Sara, of I Like to Cook, our host kitchen for this month.

If you want to be a Bread Baking Buddy and/or get the whole story on this wonderful bread, go visit Sara.  She’s got the scoop!

I loved the flavor of the chives and the texture from the potatoes.  It’s the first time I’ve used mashed potatoes in bread and it really makes a nice, moist loaf.

My dough was a little wet – so the loaves spread more than they probably should have.

I’m sure it had nothing whatsoever to do with the slight changes I made to the recipe.

But, I’ve always been much more into flavor than appearance…. We were
happy.

Really good toast……

 

My changes are in italics:

Potato Bread with Chives

2 1/4 tsp (1 packet) active dry yeast
1 cup warm water

1 tsp sugar
or pure maple syrup
   1 tsp wildflower honey
2 Tb corn oil     2 tbs olive oil
2 tsp salt
1 cup cold mashed
potatoes
   I can only get waxy potatoes – not the fluffy, dry kind
1 cup soy milk or other dairy free milk     1 cup cow’s milk
5 cups unbleached
all purpose flour, plus more for kneading
  2 1/2 whole wheat flour, 2 1/2 all purpose flour plus almost another full cup for kneading
2 Tb minced fresh chives
   I used 3 tbs

Potato Bread with Chives

In
a large bowl, combine the yeast and 1/4 cup of the water. Add the
sugar and stir to dissolve. Let the mixture stand for 10 minutes, then
stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix
in the potatoes, then stir in the soy milk. Add about half the flour,
stirring to combine, then work in the remaining flour to form a stiff
dough. Transfer to a lightly floured board.

Lightly flour your
hands and work surface. Knead the dough well until it is smooth and
elastic, 8 to 10 minutes, using more flour as necessary so the dough
does not stick. Place in a large lightly oiled bowl and turn over once
to coat with oil. Cover with a clean kitchen towel or lightly oiled
piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1
to 2 hours.

Meanwhile, lightly oil a large baking sheet and set
aside. Punch the dough down and knead lightly. Turn out onto a lightly
floured work surface, sprinkle with the chives, and knead until the
dough is elastic and the chives are well distributed, 3 to 5 minutes.
Shape the dough into one large or two small round loaves and place on
the prepared baking sheet. Flatten slightly and cover with a clean damp
towel or lightly oiled plastic wrap. Set aside in a warm place and let
rise again until doubled in bulk, about 45 minutes.

Preheat the
oven to 400’F. Use a sharp knife to cut an X into the top of the loaf
or loaves. Bake on the center oven rack until golden brown, 35 to 45
minutes, depending on size. Tap on the bottom of the loaf or loaves –
if they sound hollow, the bread is done. Remove from the sheet and let
cool slightly on a wire rack before slicing.

I brushed the tops with butter after taking them from the oven – a trick my mother taught me that I can never resist. 

Chive Bread

And don’t miss checking out the other Babe’s:

The Bread Baking Babes

Bake My Day – Karen
Canela and Comino – Gretchen
Cookie Baker Lynn – Lynn
Grain Doe – Gorel
I Like To Cook – Sara
Living in the
Kitchen with Puppies – Natashya
Living on bread and
water – Monique

Lucullian
Delights – Ilva

My
Kitchen In Half Cups – Tanna

Notitie Van Lien – Lien
The Sour Dough – Breadchick Mary

Seriously, now, Babes…..

Who’s up for running naked through the periwinkles?

How about the wisteria?

We could have some bubbly?

15 thoughts on “Potato Bread with Chives; The Bread Baking Babes Celebrate Spring”

  1. I think it’s great that so many of us have those chives in the garden. Good idea to toast it! We didn’t have the chance to toast it… it was gone before we thought about that. Good thing there is always a next time 😉

  2. You have reminded me to head to the farmers market after volunteering to pick up some chives to plant. Perhaps i could make some chive butter for this tender bread.

  3. Naked thru the periwinkle … sounds like our kind of thing. And I really think since we’d be running and we’d have some of this warm bread with butter waiting for us in the kitchen, it would be ok if it was a little chilly.
    The buttered crust is beautiful!

  4. It would take quite a bit of bubbly to persuade me to run naked through the periwinkles. It would only take a cup of tea to talk me into a slice of this bread, though.

  5. I want to run among the periwinkles under the full moon with you two. I spare you my nakedness and will only bare my feet! Lovely bread!

  6. Lien, gone so fast? That must be fun, actually…. being only 2 things last a bit longer LOL
    Val, I’d be lost without my chives – and they’re pretty indesctructible
    Baking Soda, it’s been lovely warm here – with almost a full moon. We can wait til the next full moon…
    Taste of Beirut, I’ve put sage in bread before but not chives…. they added a delicate flavor.
    Tanna, good idea, we can pop a loaf in the oven as we leave….
    Lynn, quite a bit of bubble is always good.
    Ilva, oh come on…. be brave ;-))

  7. You give me some bubbly and I would happily run through the woods naked with you. You only live once, right?
    This bread also looks like a great way to celebrate. Chives are one of my favorite herbs and the markets have been bursting with them. Definitely need to make this.

  8. Yum! I have to say I really like potato bread. I have made it a few times and always really liked how light it was. Chives sound like a perfect contrasting flavour.

  9. Our chives are just now getting to the point that I can safely start snipping. (This is what comes of insisting on growing chives in a shady garden.)
    But what to do, what to do! The first chive snippings HAVE to be for hard boiled (or soft poached for those who are insane) eggs and Hollandaise sauce….

  10. Beautiful bread for using with chives. Love the golden glow of your loaf. My loaf was kinda wet too, hence flatter than I had hoped, but deliciosu.

  11. Joanne, absolutely, we only live once, might as well live large….
    Katerina, this was my first potato bread – delicious and the chives added a nice, subtle flavor.
    Elizabeth, I once threw a clump of chives into the woods behind our house in MN. (cleaning out the garden) The next spring is was happily growing all on it’s own – in deep shade.
    Elle, I was afraid it would run off the baking sheet but it hald tight hahaha!

Comments are closed.

Share via
Copy link
Powered by Social Snap