|
Cream of Potato Soup Bread
2 packages of dry yeast
5 ½ to 6 cups of sifted flour
1 ½ cups of milk
2 tablespoons of margarine
2 teaspoons of salt
1 can cream of potato soup
2 tablespoons of sugar
|
 |
Combine yeast and 2 ½ cups of flour. Heat together milk,
margarine, sugar and salt until warm. (I double the amount of
margarine and sugar.) Add milk mixture to yeast and flour and mix well.
Add potato soup and mix well. (I puree the potato soup.) Add the
additional flour, 3 to 4 cups, and mix until the dough is stiff enough to knead.
Knead until satiny, not sticky, about 5 minutes. Put into greased bowl and
let rise until double. Punch down. Let rest 10 minutes.
Divide dough in half, place in two greased 8 ½ X 4 ½ X 2
½ loaf dishes. Let rise until it doubles in size (25 to 30 minutes). Bake in 400
degree oven for 25 to 30 minutes.
It
takes right at 3 hours to whip up that bread.
|
