- 4 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 cup dry tomato soup mix
- 1/4 tsp basil
- 1/3 cup dry herb soup mix2 tblsp dry golden onion soup mix
- 2 eggs
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 cups sour cream
- 2/3 cup milk
Preheat oven to 350. In a large bowl, combine flour, baking powder and soda. Using 3 smaller bowls, place 1 1/3 cups dry mixture into each bowl. Add tomato soup mix and basil to first bowl, herb soup mix to second, and onion soup mix to third. Blend each thoroughly.
In a separate bowl, beat eggs, butter and sugar, until smooth. Stir in sour cream and milk. Pour 1 1/3 cups batter into each dry mixture. Stir until combined.
For a total of 6 loaves, spoon each batter into 2 greased and floured 5 ¾ X 3 X 2 inch loaf pans. Bake 30-35 minutes, testing for doneness with a toothpick. Cool in pans 10 minutes; remove and serve warm.
To reheat bread, wrap in aluminum foil and heat 10-15 minutes at 350 or lightly toast in toaster oven.
Note: If desired, 1 or 2 varieties of soup may be used to flavor the entire batter mix. Adjust amount of dry soup mixture accordingly.