Cream of Potato Soup Bread

READY IN: 1hr 50mins
YIELD: 2 loaves




  • Combine the yeast and 2 1/2 Cups of the flour in a large mixing bowl.
  • Heat together the water, butter, sugar and salt in a medium sized sauce pan over medium high heat until just warm, stirring occasionally to melt the butter.
  • Add to dry ingredients in mixing bowl.
  • Add potato soup and beat at low speed for 3o seconds, or until blended.  Beat 3 minutes at high speed.
  • By hand, stir in the rest of the flour to make a moderately stiff dough.  Turn onto lightly floured surface and knead until smooth, about 5 to 6 minutes.  Shape into a ball and place in a greased bowl, turning once to coat.  Cover and let rise until double, about 50 to 60 minutes.  Punch down, cover and let rest 10 minutes.
  • Divide dough in half.  Shape into two loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.  Cover and let rise until double, about 30 minutes.
  • Heat oven to 400 degrees.
  • Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped.
  • Let cool in pans for 10 minutes.  Remove from pans and place on racks.  Pour 1 to 2 tablespoons melted butter over tops.
  • Let cool completely.
  • 2 loaves.