POTATO HERB BREAD

Potato Herb Bread image

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

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

Previous Next

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

Steps:

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. , 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 400° for 30 minutes or until golden.

Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.