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Potato Herb Bread Recipe

Everyone agrees my garden-fresh chives add fabulous flavor to this moist and tasty bread. Plus, the green flecks are quite pretty.—Diane Hixon, Niceville, Florida

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Potato Herb Bread Recipe

Prep: 20 min. + rising Bake: 30 min.

Yield: 32 Servings

20 30 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 tablespoons plus 1 teaspoon sugar, divided
1/2 cup warm water (110° to 115°)
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup hot water
1/2 cup nonfat dry milk powder
1/2 cup sour cream
1/2 cup minced chives
2 tablespoons butter, melted
2 teaspoons salt
1 teaspoon dried tarragon, crushed
6 to 6-1/2 cups all-purpose flour

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand for 5 minutes.
In a large bowl, combine the soup, hot water, milk powder, sour cream, chives, butter, salt, tarragon, yeast mixture, remaining sugar and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half. Shape in two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 30 minutes or until golden. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 118 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 240 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Potato Herb Bread in Taste of Home August/September 1993, p41