Potato Soup Bread

INGREDIENTS:

1 1/2 cups potato soup
1/4 cup non-fat dry milk
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons vegetable oil
4 1/4 cups all purpose flour (adjust as needed for proper consistency)

DIRECTIONS:

  1. In kitchenaid, mix all above ingredients. Make smooth, very soft dough.
  2. LET RISE 60-90 minutes until puffy.
  3. Deflate dough. The dough is too soft to shape, so pat it into a 10 x 5 in loaf pan.
  4. Cover loaf pan.
  5. LET RISE 45-60 min until puffy.
  6. Preheat oven to 350 F.
  7. Bake 45 min, until interior temperature of bread is 190 F.
  8. Take bread out of oven, let cool 5-10 min.
  9. While the bread is rising, preheat the oven to 350°F.
  10. Take bread out of pan, let cool.
  11. Store at room temperature for a few days; slice, freeze and use as needed.
  12. Enjoy! This bread toasts well and tastes great. Use it as you would any white bread.
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