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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 32 |
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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 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 king arthur unbleached all-purpose flour |
Directions:
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand for 5 minutes.
2. 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.
3. 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.
4. Punch dough down. Divide in half. Shape in two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 30 minutes or until golden. Yield: 2 loaves (16 slices each).
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