In large bowl, combine 1 1/2 cups flour, undissolved yeast, chives, sugar, salt and baking soda. Heat water and sour cream until very warm (120? to 130?F). Add to dry ingredients; beat well. Stir in remaining flour to make soft dough. Grease 8 1/2- ? 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Turn dough into prepared pan; sprinkle top with additional cornmeal.
To rise: microcook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times until dough doubles in size.
To bake: microcook on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. (Crust will be pale.) Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.
For a 600- to 700-watt microwave oven. ++++++++++++++++++++
To Bake In Conventional Oven: Prepare dough as directed. Grease 8 1/2- ? 4 1/2-inch loaf pan; sprinkle with cornmeal. Turn dough into pan. Sprinkle top with additional cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400?F for 25 minutes or until done. Cool and serve as directed.
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