Cream of Potato Soup Bread
By: Kyle Dalakas
Published: Monday, January 15, 2018 - 4:24pm

Ingredients




2 Packages Quick Rise Active Dry Yeast
5 1/2 Cups All Purpose Flour
1 1/2 Cups Water
3 Tbsp. Butter
2 Tbsp. Sugar
2 Tsp. Salt
1-10 1/2 Can Cream of Potato Soup

Preparation

1 Combine the yeast and 2 1/2 Cups of the flour in a large mixing bowl. 2 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. 3 Add to dry ingredients in mixing bowl. 4 Add potato soup and beat at low speed for 3o seconds, or until blended.  Beat 3 minutes at high speed. 5 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. 6 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. 7 Heat oven to 400 degrees. 8 Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped. 9 Let cool in pans for 10 minutes.  Remove from pans and place on racks.  Pour 1 to 2 tbsp. melted butter over tops. 10 Let cool completely. 11 2 loaves

About

Nothing beats the aroma of freshly baked bread and rolls on a cold winter’s day! Don’t we all love to bake when it is so cold and snowy outside?  I know I do!  Here is something completely unique and very simple to make: Cream of Potato Soup Bread.   All it takes is seven ingredients and some time for the yeast to rise.  I made this for Sunday dinner and it was a hit with the family!  Moist and sumptuous, it perfectly complimented the roast beef! Try this recipe the next time you have a little time to spare and the inclination to make a deliciously unique bread recipe!  This recipes freezes well for up to 6 months.  However, I don’t think there will be much left to freeze, judging from my family’s reaction!  We went through both loaves at dinner and for breakfast as toast the next day!