Cream Cheese and Chives Bread - Recipe

Good morning,

Here's a favorite in my family. 

That's a bacon, lettuce, and tomato sandwich on thick slices of this bread that I made for myself.  Oh, that was sooooo good!

My husband made a little snack of open face sandwiches to eat in front of the computer.  That's cod roe and crab he stacked on the cream cheese and chives bread.  Yum!

When I make this bread it just seems to disappear by itself.

Let me know how you like this one!

Best,

Lois

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Cream Cheese and Chives Bread

Ingredients:

1 egg

2 T vegetable oil

1 t salt

2 t sugar

1-1/2 oz. cream cheese

1/4 cup fresh chopped chives

3-1/3 cups bread (or all purpose, but not self rising) flour
  
2 rounded t dry yeast

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When the first dough cycle is finished, remove the dough from the machine and place it in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about two hours for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise so check on it regularly.

Spray two standard size loaf pans with vegetable oil.

After the first rise, knead by hand to remove bubbles, divide in half, form into loaves and place in loaf pans.

Place pans in oven once again - only light on, no heat - for second rise. This second rise took about one and a half hours.
 

When ready to bake, remove the pans from the oven while you preheat the oven to 350 F.

Bake at 350 F for 45 minutes.

 

And, here you have it!

Click here for more of my bread recipes.

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Reco International Bread Baker 

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