Instructions: In a small bowl, dissolve the yeast and sugar in 1/4 cup warm water.

In a food processor, combine 2 1/2 cups of the flour, salt, pepper, olive oil, egg, sour cream, and chives. Process to blend, then add the yeast mixture and combine. Knead until the dough is elastic and smooth as a babys bottom, adding more flour 1/2 cup at a time as needed.

Place the dough in an oiled plastic bag or bowl, seal or cover with plastic wrap, and let double, about 1 hour. When doubled, punch down the dough and shape into 2 rounds. Place on a greased baking sheet.

Let double again, about 45 minutes. Preheat the oven to 375 degrees.

With a knife, score the top of each dough round in a tic-tac-toe pattern. Brush with the milk and bake 40 to 45 minutes, or until the bread is deep brown and the bottoms sound hollow when tapped. Remove from the oven and place the bread on wire racks to cool.

Yield: Makes 2 loaves

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