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Potato Herb Bread

 Potato Herb Bread
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
32 ServingsPrep: 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.

2 of 2

Potato Herb Bread (continued)

Directions (continued)

  • 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.