Crusty Chive Bread

Written by Published on in Bread and Muffins, Recipes, Yeast Doughs and Bread

This is an easy, crusty, delicious bread with some fresh chives for added flavor. Just like my overnight rosemary onion bread, this is prepared 12-18 hours before you want to bake it, with no kneading involved! I made this one at 7am, and baked it around 8pm, so it was able to just rise all day. For many, nights are an easier time to bake or get things done in the home, so this is a great option. If mornings are better for you, you can get it ready at 7/8pm the night before, and bake it first thing in the morning!

This bread doesn’t have a lot of active time, and it makes for a great crusty, herby bread. This is great on it’s own, or used as a base for eggs, french toast, or more. Chives are a simple, but delicious, addition, so the bread is still great across many meals!

You can’t go wrong with this recipe, and you won’t be sorry you tried it!

Crusty Chive Bread

Alex Kornswiet
This is an easy, crusty, delicious bread with some fresh chives for added flavor. Just like my overnight rosemary onion bread, this is prepared 12-18 hours before you want to bake it, with no kneading involved! I made this one at 7am, and baked it around 8pm, so it was able to just rise all day. For many, nights are an easier time to bake or get things done in the home, so this is a great option. If mornings are better for you, you can get it ready at 7/8pm the night before, and bake it first thing in the morning!
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Prep Time 5 mins
Cook Time 45 mins
Overnight Rest 12 hrs
Servings 1 loaf

Ingredients
  

  • 3 cups all-purpose flour*
  • 1 tablespoon salt
  • 1/2 teaspoon active dry yeast
  • 2-3 tablespoons chives finely chopped
  • 1 1/2 cups room temperature water

Instructions
 

Prepping For Overnight Rise

  • Mix flour, salt, yeast, and chives in a large bowl until combined. Mix in water, and stir until combined. It will be sticky, but this will change overnight. Cover the bowl tightly with plastic wrap, and keep it covered (no peekinovernight! Ideally let this rest for 12-18 hours. (I prepare it around 7pm, and don’t bake it until around 8am the following morning). Alternatively, you can prep it around 7am and make it around 8pm the same day, if nights are easier for you to bake.

The Next Day, Second Rise

  • The next morning, preheat the oven to 450 degrees Place a 6-quart dutch oven in the oven to preheat it. The bread comes out much better when the oven and the pan are hot.
  • Meanwhile, generously flour a dry, clean work surface in the kitchen (this can be your counter, cutting board, etc.). The dough will be bubbly and much puffier than the night before – it’s ready to go! Using your hand, gently loosen the dough from the sides, and put it onto the generously floured work surface. Gently coat the dough in the flour and shape it into a ball (no kneading required!). Lay out a sheet of parchment paper, and place the dough ball in the center. Cover the dough with a layer of plastic wrap, and let this sit for 30 minutes while the oven and pan heat up.

Time to Bake

  • Next, carefully remove the hot pan from the oven (use mitts!!) and take the lid off (again, mitts please!). Take the plastic wrap off of the bread, pick up the parchment paper with the bread in the middle, and place this into the hot dutch oven. Please be very careful, as the pan is VERY hot – I wear the oven mitts as I lower the parchment paper with dough into the pan. Center the dough in the pan as much as you can, replace the lid, and put the pan back into the oven.
  • Bake for 30 minutes WITH the lid on. After this, carefully remove the lid, and let it bake for 10-15 minutes WITHOUT the lid. This will all for a great crust to finish.
  • The bread will be golden brown and a crust will have formed when done. Take the pan out of the oven, and immediately remove the bread from the pan and let it cool on a wire rack. Be careful doing this, but if you don’t do this immediately, the bread can get soggy on the bottom.
  • Let cool for 30-60 minutes, and enjoy!

Notes

*I always use King Arthur Flour – this isn’t a paid post, but it’s just my personal preference
The “time” section still looks long, but it’s mainly just the overnight rest that takes a while. The heat/prep is not much active time, so you can get it ready and let things set up while you do something else. The baking time is also not active – put the bread in the oven, do other chores (or read, relax) and then the bread is ready for you!
SERVING: It is best to let the bread cool OUT of the pan for about 30-60 minutes to let it completely set up, but I know it’s hard to resist a fresh, warm loaf! Be careful removing the bread from the pan as the pan will be very hot and the bread will break easily when very hot.
STORAGE: Store securely in plastic wrap, or in a sealed plastic bag. Enjoy within 1-2 days for the freshest taste and texture.

If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast

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