Potato Herb Bread

This hearty Potato Herb Bread is a comforting twist on classic sandwich loaf, made tender and moist by condensed cream of potato soup. The dough is enriched with sour cream and butter, while fresh chives and crushed tarragon provide a fragrant, savory aroma that fills the kitchen as it bakes. The result is a soft, pillowy crumb with a golden-brown crust that holds up beautifully to slices of ham, cheese, or avocado. It&# 226;ÂÂs an excellent choice for casual weeknight dinners, holiday brunches, or simply enjoying warm with a pat of salted butter. Simple to prepare with pantry staples, this bread offers a nostalgic, home-style flavor that pairs well with almost any meal.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 270.2

Dietary: Vegetarian

Description

This hearty Potato Herb Bread is a comforting twist on classic sandwich loaf, made tender and moist by condensed cream of potato soup. The dough is enriched with sour cream and butter, while fresh chives and crushed tarragon provide a fragrant, savory aroma that fills the kitchen as it bakes. The result is a soft, pillowy crumb with a golden-brown crust that holds up beautifully to slices of ham, cheese, or avocado. It&# 226;ÂÂs an excellent choice for casual weeknight dinners, holiday brunches, or simply enjoying warm with a pat of salted butter. Simple to prepare with pantry staples, this bread offers a nostalgic, home-style flavor that pairs well with almost any meal.

Ingredients

2 packages Active dry yeast
2 tablespoons Sugar, divided
1/2 cup Warm water (110-115ÃÂ°F)
1 can (10.5 oz) Condensed cream of potato soup, undiluted
1 cup Hot water
1/2 cup Sour cream
1/2 cup Snipped fresh chives
2 tablespoons Butter or margarine, melted
2 teaspoons Salt
1 teaspoon Crushed tarragon
4 cups All-purpose flour, or enough to make a stiff dough

Directions

1
Dissolve yeast and 1 teaspoon of the sugar in warm water in a small bowl. Let stand for 5 minutes until foamy.
2
In a large mixing bowl, combine the undiluted condensed cream of potato soup with 1 cup of hot water. Stir until smooth.
3
Stir in the yeast mixture, sour cream, snipped chives, melted butter, salt, crushed tarragon, and the remaining 1 tablespoon of sugar. Mix well.
4
Add enough all-purpose flour to make a stiff dough.
5
Turn the dough out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
6
Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
7
Punch the dough down to release air bubbles.
8
Divide the dough in half. Shape each portion into a loaf.
9
Place the loaves into greased 9-1/4 x 5-1/4 x 2-3/4 inch loaf pans.
10
Cover and let rise again until doubled, about 30 minutes.
11
Bake at 400ÃÂ°F (204ÃÂ°C) for 30 minutes or until the tops are golden brown and the bottoms sound hollow when tapped.
12
Remove from pans and cool on wire racks.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 270.2kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 270.9mg12%
Total Carbohydrate 58.0g20%
Dietary Fiber 5.2g21%
Sugars 9.8g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh chives are unavailable, substitute with 1 tablespoon of dried chives.

Ensure the water for activating yeast is warm (110-115ÃÂ°F), not hot, to avoid killing the yeast.

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: potato bread, herb bread, yeast bread, chives, tarragon, creamy bread, homemade bread, soft bread, vegetarian, comfort food, loaf, baking, savory bread, potato soup, sour cream, flour, rise, golden crust, pantry staples, family dinner

Read it online: https://www.chefs-mate.com/recipe/potato-herb-bread/