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

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