I guess this week is all savory. This bread is so cute isn’t it? I was actually planning on making a simple blooming loaf, but I thought, why not change it up? Here’s my Chive Bubble Bread.
So, of course, this bread is super fluffy and easy to make. Let’s walk through some of the ingredients:
I used leftover cooked rice for this because it adds a chewiness to the loaf and structure. I find that sticky rice, sometimes called sweet rice lends its stickiness very well to this recipe. Either way, brown or black rice might be too heavy.
For the flour, I find that unbleached all purpose flour and bleached actually have a big difference in terms of taste and really no difference in looks. So, obviously go for unbleached right? 🙂
For the yeast, active dry and instant both work well. I have instant at home so that it what I use. I used to have active dry and the only thing that is different is how long it takes for the dough to proof. It will take longer if you use active dry yeast.
This is not an oil-free recipe because all breads need a bit of fat to create a fluffy texture. Without it, the bread will be chalky and too dense. If you don’t have neutral oils, sesame oil or butter would work as well.
The great thing about this recipe is how customizable it can be. I found chives in our garden, so I used that. But you could really throw in any herb, maybe even some roasted garlic.
5 Word Summary:
If you love bread, check these recipes out:
Chive Bubble Bread
This bread is not only super easy to make, but the savory fragrance of chives lends itself beautifully to the fluffy texture! Also, this bread is vegan and dairy-free.
- 1 cup lukewarm water
- 1 tbsp yeast
- 3 cups unbleached all purpose flour
- 1 tsp salt
- pinch of black pepper
- 1 tbsp neutral oil
- 1 cup cooked white rice (short-grain)
- 3 tbsp finely chopped chives
In the bowl of an electric mixer or just a large bowl, combine the lukewarm water and yeast. Allow to proof.
Then on a piece of parchment paper or plastic wrap, knead the rice until it forms a sticky dough of sorts.
Add the rice dough thing, flour, salt, black pepper, oil, and chives into the yeast and knead on medium speed or by hand until the dough is elastic but not too sticky.
Cover the bowl with a damp paper towel or kitchen towel and allow to proof in a warm place for about an hour or until doubled in size.
Once proofed, dump the dough out onto a lightly floured surface. Cut into 1 inch cube pieces. Roll each one into ball.
Arrange all the dough balls into the pan making sure to cover the entire bottom of the pan.
Allow to proof again for about 20-30 minutes while you preheat your oven to 350 degrees F.
Bake on the second-lower rack in your oven for 45 minutes or until a golden brown crust forms and a skewer inserted comes out easily and cleanly. Allow to cool completely before you cut/pull it.