- 6-6 1/2cupsflour
- 2 (1/4 ounce)packagesactive dry yeast
- 1 1/2cupsmilk
- 1cupcondensed cream of potato soup
- 1/2cupsour cream
- 1/4cupfresh chives or2 teaspoonsdried chives
- butter, for brushing finished bread
- Combine 3 cups flour and yeast in a large bowl.
- Heat milk, sugar, salt and butter until butter melts, and stir into dry ingredients in bowl along with soup, sour cream, chives and tarragon.
- Beat in more flour, gradually, until dough becomes too stiff to stir.
- Turn out onto floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
- Put in a large oiled bowl, and cover with plastic wrap.
- Allow to rise in a warm place until doubled in bulk (about 1 hour).
- Punch down, and divide in half to make 2 loaves.
- Pre-heat oven to 375F (400 at 6000 ft).
- Place loaves in well greased pans, cover and let rise until doubled in bulk (about 30 minutes).
- Bake bread in the center of the oven for 30 minutes, or until browned and hollow sounding when tapped (May have to cover with foil tent the last 10 minutes to prevent excessive browning).
- Brush hot loaves with butter.
- Remove from pans and place on rack to cool.
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