Cream Of Potato Soup Bread

1. 1

   Combine the yeast and 2 1/2 Cups of the flour in a large mixing bowl.

2. 2

   Heat together the water, butter, sugar and salt in a medium sized sauce pan over medium high heat until just warm, stirring occasionally to melt the butter.

3. 3

   Add to dry ingredients in mixing bowl.

4. 4

   Add potato soup and beat at low speed for 3o seconds, or until blended. Beat 3 minutes at high speed.

5. 5

   By hand, stir in the rest of the flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth, about 5 to 6 minutes. Shape into a ball and place in a greased bowl, turning once to coat. Cover and let rise until double, about 50 to 60 minutes. Punch down, cover and let rest 10 minutes.

6. 6

   Divide dough in half. Shape into two loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 30 minutes.

7. 7

   Heat oven to 400 degrees.

8. 8

   Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped.

9. 9

   Let cool in pans for 10 minutes. Remove from pans and place on racks. Pour 1 to 2 tablespoons melted butter over tops.

10. 10

    Let cool completely.

11. 11

    2 loaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.