"SOUP-ER" BREADS

unknown cookbook

"SOUP-ER" BREADS
"SOUP-ER" BREADS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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