Potato Herb Bread Recipe
- 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 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).
1 slice: 118 calories, 2g fat (1g saturated fat), 6mg cholesterol, 240mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 4g protein
Reviews for Potato Herb Bread
"This bread is wonderful in toasted cheese sandwiches!"