Instructions: Oil large bowl and set aside. Combine yeast and sugar with warm water in small bowl and let stand until foamy about 10 minutes. Add buttermilk that is at room temperature. Stir in enough flour so that it is difficult to handle, turn out on board and knead until elastic. Knead in chives. Let dough rise until double in bulk 1 hour). Grease or oil double French bread pans or baking sheet and sprinkle with cornmeal. Transfer dough to well-floured surface. Work in additional flour until dough is easy to handle and no longer sticky. Divide dough in half, Roll half out into rectangle, then roll up length- wise as for jelly roll). , pinching ends and seam down, Cover lightly with damp towel and let stand in warm draft-free area until almost doubled in volume. about 45 minutes. Preheat oven to 425F. Slash tops of loaves and brush with glaze. Bake until loaves are deeply colored and sound hollow when tapped on bottom, about 25 to 30 minutes, Remove loaves from pans and let cool on wire rack.

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Yield: 2 loaves 10 slices per loaf)

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