Put Some Spring In Your Bread

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea or kosher salt
• 1 cup fresh peas, blanched, cooled in ice water, drained
• 2 tablespoons snips of tender new chives
• Zest of 1 lemon, microplaned
• 2 ounces fragrant olive oil
• 2 eggs
• 8 ounces buttermilk or sour milk
• 2 tablespoons honey

1. Preheat oven to 375 degrees. Line a baking sheet with parchment. Anchor the corners if using a convection oven so that the parchment doesn't fly loose and cover the bread.
2. Sift together flour, baking powder, baking soda, and salt into a large mixing bowl. Add the peas, chives (snip them in with some scissors), and lemon zest. Toss to blend.
3. In a separate bowl, whisk together the olive oil and eggs. Whisk in the buttermilk or sour milk (basically milk with a teaspoon of vinegar - not balsamic, turns it a frightening color - microwaved for 30 seconds; alternatively, use truly sour milk) and honey. Add to dry ingredients and stir with a rubber spatula until just blended.
4. The dough will be very sticky. That's okay. Turn out onto a generously floured surface. Pat your palms in the flour. Shape the dough into a dome, or divide in half and shape into 2 domes (they'll bake faster this way). Don't worry about flour on its surface; it will look nicely rustic. Carefully transfer to your baking sheet.
5. Bake for about 45 minutes (about 25 if 2 smaller loaves), until risen, crackled open, deeply golden brown, and your kitchen is oh so fragrant. If you must, insert a long skewer into the dead center. If it's gummy, add 5 minute increments until it isn't.
6. Let cool enough to be able to handle and slice easily. Light some candles, pour some wine, and toast yet another fine day.

flour, baking powder, baking soda, kosher salt, fresh peas, chives, lemon, olive oil, eggs, buttermilk, honey

Taken from food52.com/recipes/11757-put-some-spring-in-your-bread (may not work)