- 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
- 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).
Originally published as Potato Herb Bread in Taste of Home August/September 1993, p41
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Reviewed Nov. 9, 2012
This bread is wonderful in toasted cheese sandwiches!