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.

Cast Iron Cornbread

I make this in a cast iron dutch oven. It can be made in an 8 x 8 brownie pan as well.

This is my original recipe.

Ingredients:

2 tbsp butter, softened
1/2 c milk
1/2 c sour cream
1/3 c sugar
1/2 c mashed potatoes (leftovers work perfect)
1/2 tsp salt
3 tsp baking powder
1 c yellow cornmeal
1 c all purpose flour

Directions:

  1. Preaheat oven to 425 F. PLACE CAST IRON DUTCH OVEN INTO OVEN WHILE IT IS PREHEATING.
  2. Mix wet ingredients in kitchenaid.
  3. Mix dry ingredients in other bowl.
  4. Add dry ingredients to wet ingredients in kitchenaid. Mix well.
  5. Take cast iron out of oven. Add 2 tsp of butter and swirl around until bottom of pan is coated.
  6. Add batter to cast iron.
  7. Bake (without lid!) for 30 min.
  8. Cool, cut and enjoy!

Note: If you make potato soup and have leftovers, you can use that as well, or corn soup or mushroom soup. Adjust the milk content downward to compensate for the liquidity of the soup. Cornbread batter has the consistency of thick pancake batter.

Optional: Chop a jalapeno into the batter if you like your cornbread spicy.