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Loaf of sour cream chive bread fresh from the oven, perfect for cozy meals.

Sour Cream Chive Bread

A quick, tangy sour cream bread studded with chives that pairs perfectly with soups, salads, and cozy dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Bread, Sides
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2/3 cup 2/3 cup 2% milk Adds moisture and tenderness; use whole milk for a richer loaf.
  • 1/4 cup 1/4 cup water Hydration for dough development; can substitute with additional milk.
  • 1/4 cup 1/4 cup sour cream Contributes tanginess and moisture; Greek yogurt can be a substitute.
  • 2 tablespoons 2 tablespoons butter Enriches flavor and moisture, essential for a tender crumb.
Dry Ingredients
  • 1-1/2 teaspoons 1-1/2 teaspoons sugar Aids in browning and balancing flavors; can omit for less sweetness.
  • 1-1/2 teaspoons 1-1/2 teaspoons salt Enhances flavor; essential for bread-making, do not reduce significantly.
  • 3 cups 3 cups bread flour Provides structure and chewiness; all-purpose flour can be used but may yield a denser loaf.
  • 1/8 teaspoon 1/8 teaspoon baking soda Assists in leavening; essential when reacting with acidic ingredients like sour cream.
  • 2-1/4 teaspoons 2-1/4 teaspoons active dry yeast Ferments and leavens the bread; ensure yeast is fresh for best results.
Flavor Enhancers
  • 1/4 cup 1/4 cup minced chives Adds a fresh, mild onion flavor; substitute with green onions if needed.

Method
 

Preparation
  1. Warm the milk and water together until just warm to the touch, about 95°F to 110°F. Add the butter and stir until melted, then whisk in the sugar and salt.
  2. Sprinkle the active dry yeast over the warm liquid and let it sit 5–10 minutes until foamy.
  3. Whisk the sour cream with the baking soda and fold into the warm liquid and yeast.
  4. Add most of the bread flour and the minced chives to the wet mixture, stirring until a shaggy dough forms.
  5. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
  6. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 1 to 1¼ hours.
  7. Gently deflate the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise again until just above the rim, about 30–45 minutes.
  8. Preheat the oven to 375°F (190°C). Bake the loaf for 30–35 minutes until golden brown and an instant-read thermometer reads 190°F in the center.
  9. Let the bread rest in the pan for 10 minutes, then transfer to a rack to cool for at least 30 minutes before slicing.

Notes

Wrap cooled bread in plastic wrap or a reusable bag and keep at room temp for up to 3 days. Avoid the refrigerator for daily eating; it dries bread faster. For freezing, slice and place parchment between slices, then freeze in an airtight bag for up to 3 months.