Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
1 3/4 cups chicken broth -- 14oz can, heated to
-- lukewarm
1 packet potato soup mix
1/4 cup sugar
2 1/2 teaspoons salt
1/4 cup minced parsley -- if desired
1/4 cup chopped pimiento -- 2oz jar, drained
2 eggs
6 cups pillsbury's best flour -- to 6 1/2 cups |
Preparation:
Oven 375 degrees. Two 9 x 5 inch loaves
Soften yeast in 1/2 cup warm broth. Ste aside 1 tablespoon soup mix. In large mixing bowl, combine remaining soup mix, sugar, salt, parsley, pimiento, eggs, yeast and remaining broth. Stir in 2 cups flour; beat vigorously. Gradually add remaining flour to form a stiff dough. Let rest 10 minutes. Knead on floured surface until smooth and elastic, 5 to 10 minutes. Place in greased bowl, truning dough once. Cover; let rise in warm place until light and doubled in size, about 1 hour. Punch down dough; let rest 10 minutes. Shape inot 2 loaves. Place in greased 9 x 5 inch pans. Cover; let rise until light, about 45 minutes. Bake at 375 degrees for 40 to 45 minutes. Remove from pans. Brush with butter; sprinkle with reserved soup mix. cool on wire racks. |
