Wednesday, March 28, 2018

Onion & Chive Bread


Last week I posted a recipe for Rosemary and Sea Salt Bread. It was unbelievably good, but a number of people told me that, as much as they would like to try that bread, they weren’t big fans of rosemary. So, I got to thinking about it, and decided to make a different kind of bread replacing the pungent herb of rosemary with dried minced onion and chives. Wow! I think I may like this even better. Not that I didn’t like the rosemary version, I loved it (it went particularly good with sliced ham), but this, I think, has a greater appeal. It makes a wonderful side for soup or a salad, fabulous toast for breakfast, is an excellent addition to a cheese or charcuterie tray, or a welcome part of a plowman‘s lunch. Like the Rosemary and Sea Salt Bread, this is super easy, is made the day before, and just hangs out on the counter for while. I stirred my dough ingredients together around midnight, and then was ready to bake up my loaves at 9 o’clock the next morning.
Onion & Chive Bread
Inspired by a recipe from The Café Sucre Farina

4 c. bread flour
2 t. kosher salt
3 T. dried minced onion
1-1/2 T. dried chives
2 c. room temperature tap water
1 T. melted butter, for topping
1 t. flaky sea salt (I used Fleur de Sel), for topping

In a medium-large bowl, whisk together flour, salt, yeast, onion, and chives. Make a well in the center and add the water. Mix with a study rubber spatula or wooden spoon (I used the latter) until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be.

Cover the bowl with plastic wrap and leave to rise at room temperature overnight, or for up to 12 hours.

The following morning (or after 8 to 12 hours), the dough will have risen. It may still look shaggy, and its surface will be covered with bubbles. Line a sheet pan with parchment paper; set aside.

Spread a generous 1/4 cup of bread flour onto a work surface. Dump dough onto the floured surface and turn it several times to coat. Knead for one minute, adding more flour to the work surface as needed.

Divide the dough into two or three fairly equal portions, turning each in the flour to coat. Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Place loaves on prepared pan, smooth side up. Brush each loaf all over with melted butter, and sprinkle generously with sea salt.

Preheat the oven to 425° F. Allow bread to rise for about 20 minutes while the oven is preheating. Transfer the pan to the oven, and bake 23 to 28 minutes or until nicely golden. Transfer to a rack to cool completely.

NOTE: If making in advance, remove from oven when pale golden brown (about 3 to 4 minutes less cooking time). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large Ziploc bag and store the freezer. To serve, allow bread to thaw, and then heat for 10 minutes at 350° F or until nicely golden brown.
I you liked this recipe, you might also enjoy Holiday Bread (shown below). 
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7 comments:

kitty@ Kitty's Kozy Kitchen said...

I'd go for either version, Pattie, as I like Rosemary and chives. Yes, I like baking bread, but I love easy ones, too. This would be perfect for sandwiches for after Easter.
Thank you for sharing this other version.

Zaa said...

I’d love both .. and either are great for a friendly addition to enjoying an afternoon with soup ... The bread make the event and you are simply fabulous in your creative cooking....Onion and chive bread really fits the bill when it comes to comfort food... BRAVO..My Friend... xoxoxox

Linda said...

This looks equally yummy to me; in fact my mouth is watering as usual. I did buy a rosemary plant and it is now in my garden waiting for me to clip some of it. I will add this onion and chive variation to the page I printed for the rosemary bread - thanks Pattie!

Debbie - Mountain Mama said...

I would happily munch on either, Pattie! I'll be making some bread for our Easter celebration at my parents' house....but I think I may go for some more of your amazing Irish brown bread since they loved that so much!

thepaintedapron.com said...

I love rosemary bread and pinned your recipe, but this one looks great too, pinning! Happy Easter Pattie

Mary@mydogsmygardenandmary said...

I love the rosemary bread from Costco. But this bread sounds like it is also wonderful.

Thanks so much for the recipe. Stop by, I finally did a post.

Have a wonderful Easter.

Mary

Miz Helen said...

Your Bread looks delicious! Hope you had a wonderful weekend and thanks so much for sharing your special post with us at Full Plate Thursday! Have a great week and come back soon!
Miz Helen