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
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES: 32 servings


  • 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

Nutritional Facts

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


  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 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

Reviews for Potato Herb Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cjmead User ID: 293231 4877
Reviewed Nov. 9, 2012

"This bread is wonderful in toasted cheese sandwiches!"

Loading Image