Potato herb bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Sugar -- divided |
| ½ | cup | Warm water -- 110-115 deg |
| 1 | can | Condensed cream of potato |
| Soup -- undiluted | ||
| 1 | cup | Hot water |
| ½ | cup | Nonfat dry milk powder |
| ½ | cup | Sour cream |
| ½ | cup | Snipped fresh chives |
| 2 | tablespoons | Butter or margarine -- |
| Melted | ||
| 2 | teaspoons | Salt |
| 1 | teaspoon | Dried tarragon -- crushed |
| 6½ | cup | 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 mixing bowl, combine soup and hot water Stir in yeast mixture, milk powder, sour cream, chives, butter, salt, tarragon and remaining suqar Mix well Add enough flour to make a stiff dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Divide In half. Shape into two loaves and place in greased 9-¼-in. x 5-¼-in. x 2-¾-in loaf pans. Cover and let rise until doubled, abour 30 minutes. Bake at 400" for 30 minutes or until golden. Yield: 2 loaves.
Recipe By : Carol Mead Taste of Home