Potato Herb Bread Recipe

5 1 1
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Potato Herb Bread Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.

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 9x5-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).
Originally published as Potato Herb Bread in Taste of Home August/September 1993, p41

Nutritional Facts

1 slice: 118 calories, 2g fat (1g saturated fat), 6mg cholesterol, 240mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 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
  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand for 5 minutes.
  2. 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.
  3. 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.
  4. Punch dough down. Divide in half. Shape in two loaves and place in greased 9x5-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).
Originally published as Potato Herb Bread in Taste of Home August/September 1993, p41

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cjmead User ID: 293231 4877
Reviewed Nov. 9, 2012

"This bread is wonderful in toasted cheese sandwiches!"

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