Name: Potato Herb Bread
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 tablespoons plus 1 teaspoon sugar, divided; 1/2 cup warm water (110u00b0 to 115u00b0); 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

Servings: persons

2 packages (1/4 ounce each) active dry yeast
2 tablespoons plus 1 teaspoon sugar, divided
1/2 cup warm water (110u00b0 to 115u00b0)
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 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 400u00b0 for 30 minutes or until golden.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Potato Herb Bread

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