Prep 15 mins
Cook 2 hrs
This soft, delicious bread stays moist for days. It's easy to make because it uses cream of potato soup instead of mashed potatoes.
- 6 -6 1⁄2 cups flour
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄2 cups milk
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons butter
- 1 cup condensed cream of potato soup
- 1⁄2 cup sour cream
- 1⁄4 cup fresh chives or 2 teaspoons dried chives
- 2 teaspoons tarragon
- butter, for brushing finished bread
- Combine 3 cups flour and yeast in a large bowl.
- Heat milk, sugar, salt and butter until butter melts, and stir into dry ingredients in bowl along with soup, sour cream, chives and tarragon.
- Beat in more flour, gradually, until dough becomes too stiff to stir.
- Turn out onto floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
- Put in a large oiled bowl, and cover with plastic wrap.
- Allow to rise in a warm place until doubled in bulk (about 1 hour).
- Punch down, and divide in half to make 2 loaves.
- Pre-heat oven to 375F (400 at 6000 ft).
- Place loaves in well greased pans, cover and let rise until doubled in bulk (about 30 minutes).
- Bake bread in the center of the oven for 30 minutes, or until browned and hollow sounding when tapped (May have to cover with foil tent the last 10 minutes to prevent excessive browning).
- Brush hot loaves with butter.
- Remove from pans and place on rack to cool.
Wonderful flavor and texture!! My family loved this one! I was pretty busy today so I halved the recipe and used my bread machine with excellent results. I couldn't find any cream of potato soup, so I had to use potato and leek soup. I will definitely make this again and next time will make spaghetti and meat sauce to go with it! Oh, and my son said "It's the bomb!" lol