2 pk Active dry yeast 1/2 c Sour cream
2 tb Sugar 1/2 c Snipped fresh chives
1 ts Sugar — divided 2 tb Butter or margarine —
1/2 c Warm water — 110-115 deg Melted
1 cn Condensed cream of potato 2 ts Salt
Soup — undiluted 1 ts Dried tarragon — crushed
1 c Hot water 6 1/2 c All-purpose flour
1/2 c Nonfat dry milk powder
In a small bowl, dissolve: yeast and 1 teaspoon sugar in warm water.
Let stand for 5 minutes. In a large mixing bowl, combine soup and hot
water Stir in yeast mixture, milk powder, sour cream, chives, butter,
salt, tarragon and remaining suqar Mix well Add enough flour to make
a stiff dough. Turn dough onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a greased bowl, turning once
to grease top. Cover and let rise in warm place until doubled, about
1 hour. Punch dough down. Divide In half. Shape into two loaves and
place in greased 9-1/4-in. x 5-1/4-in. x 2-3/4-in loaf pans. Cover
and let rise until doubled, abour 30 minutes. Bake at 400″ for 30
minutes or until golden. Yield: 2 loaves.
Yields
1 servings