I was fortunate enough to have my chive patch thrive this year, so I decided to use all of that abundance in a loaf of bread. Because Peter Reinhart is one of my favorite bread cookbook authors, I was happy to find this recipe on the epicurious website, which is the headquarters for all Bon Appetit and Gourmet magazine recipes.
This bread was extremely easy to make and despite the large amount of chives, the onion flavor was very mild. If you want a strong onion flavor, you might want to consider using green onions instead.
I’m still out of town, and looking forward to next month’s journey to Vermont to attend the King Arthur Flour baking school! Be sure to check out Yeastspotting for a weekly roundup of all things yeast!
Recipe after the jump . . . .
continue reading "Wild Rice and Chive Bâtardes"