"Souper" Potato Bread
A hearty, flavorful potato bread featuring cream of potato soup, perfect for sandwiches or as a comforting side, appealing to bread lovers and those seeking a unique twist.
Ingredients
Instructions
- Combine 3 cups flour, yeast, sugar, and salt; mix well.
- Puree the cream of potato soup with 1 cup milk.
- In a medium saucepan, heat remaining 1 cup milk, shortening, and water until very hot (120° to 130° F).
- Using a mixer on low speed, pour hot soup mixture into the flour mixture.
- Beat at medium speed for 3 minutes, scraping the bowl occasionally.
- Gradually add enough remaining flour with a wooden spoon until the dough leaves the side of the bowl.
- Knead the dough on a floured surface for 5 minutes.
- Place in a greased bowl, cover with a towel, and let rise at 85°F until doubled (about 45 minutes).
- Grease 3 loaf pans.
- Punch down the dough, turn onto a floured board, and divide into 6 equal pieces.
- Roll each piece into a 15-inch long strand, twist two strands together, and tuck the ends under.
- Place in pans, cover, and let rise until doubled (about 30 minutes).
- Preheat oven to 400°F.
- Beat egg white with 1 tablespoon water and brush over the tops of the loaves.
- Sprinkle with sesame seeds.
- Bake for 10 minutes, then reduce oven temperature to 350°F and bake for an additional 35 minutes, or until golden and hollow-sounding when tapped.
- Remove from pans and cool on wire racks.
Tips & Substitutions
For a lighter texture, ensure your milk mixture is not too hot when added to the yeast, as it can kill the yeast. If you don’t have shortening, you can substitute with butter or margarine. To enhance flavor, consider adding herbs like rosemary or thyme in the dough. This bread can also be shaped into rolls if preferred.
Serving Suggestions
This 'Souper' Potato Bread pairs beautifully with soups and stews, making it a perfect addition to hearty meals. It can also be enjoyed with butter and jam for breakfast. Consider serving it alongside dishes like Impossible Zucchini Pie for a well-rounded vegetarian meal. For a special treat, serve with Mary Joiner'S Chocolate Layer Cake for dessert.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil, and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer bag for up to 3 months. Reheat slices in a toaster or oven until warmed through for best results.
Nutrition & Diet Analysis (per serving)
Each serving of "Souper" Potato Bread contains roughly 4344 calories, with 147g protein, 152g carbohydrates, and 382g fat. It is an excellent source of protein (294% of the Daily Value), dietary fiber (236% of the Daily Value), and iron (222% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute some of the plain flour with whole wheat flour, but start with a 50% ratio to maintain texture. Whole wheat flour absorbs more liquid, so you may need to adjust the milk or water slightly to achieve the right dough consistency.
What if I don't have cream of potato soup?
If you don't have cream of potato soup, you can make a homemade version by blending cooked potatoes with milk and seasoning until smooth. Alternatively, a can of cream of mushroom or any creamy soup could work in a pinch, offering a different flavor profile.
How can I tell when the bread is fully baked?
The bread is fully baked when it is golden brown and sounds hollow when tapped on the bottom. Using a food thermometer, the internal temperature should reach about 190°F. Allow it to cool slightly before slicing to maintain its moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).