Chicken Little Bread

Course : Breads
Serves: 1
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2 packages active dry yeast
1 3/4 cups chicken broth -- 14oz can, heated to lukewarm
1 package 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 large eggs
6 cups pillsburys best flour -- to 6 1/2 cups

Preparation / Directions:

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.


Nutritional Information:

439 Calories (kcal); 12g Total Fat; (24% calories from fat); 25g Protein; 59g Carbohydrate; 374mg Cholesterol; 6792mg Sodium

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