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Fresh chives, green onions, leeks, and parsley from your garden add a touch of spring to the top of these yeast loaves.

Source: Better Homes and Gardens


Recipe Summary

40 mins
1 hr 45 mins
15 mins
2 hrs 40 mins
4 loaves


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside.

  • In a medium saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120° to 130° F) and margarine almost melts. Add milk mixture to dry mixture along with the 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cheese, snipped chives, and as much of the remaining flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place about 1 hour or until dough is double in size.

  • Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 4 portions. Cover; let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets.

  • Shape dough by gently pulling each portion of dough into a 10x4-1/2 rectangle. Place on prepared baking sheets. In a small bowl stir together egg white and water. Brush loaves with egg white mixture. Gently press green onion onto one loaf. Arrange leek slices on a second loaf. Place several whole chives on a third loaf. Top remaining loaf with parsley sprigs. Gently brush onion, chives, leeks, and parsley with olive oil to prevent them from drying out. Cover and let rise in a warm place until dough is nearly double in size (about 45 minutes).

  • Preheat oven to 375° F. Bake for 15 to 18 minutes or until golden. (If necessary, cover loosely with foil the last 5 minutes of baking to prevent overbrowning.) Remove from baking sheets; cool on wire racks. Makes 4 loaves (16 servings).


Up to 1 month ahead, prepare the bread as directed. Cool completely. Place bread in a freezer container or bag and freeze. Before serving, let thaw at room temperature.

Nutrition Facts

187 calories; fat 6g; cholesterol 39mg; saturated fat 3g; carbohydrates 26g; insoluble fiber 1g; protein 6g; vitamin a 41.2RE; vitamin c 0.6mg; sodium 177mg; calcium 70.7mg; iron 1.8mg.