Saturday, October 1, 2016

CHICKEN LITTLE BREAD

2 packages active dry yeast
1 3/4 cups (14-oz) can chicken broth, heated to lukewarm
1 packet potato soup mix
1/4 cup sugar
2 1/2 teaspoons salt*
1/4 cup minced parsley, if desired
1/4 cup (2-oz jar) chopped pimiento, drained
2 eggs
6 to 6 1/2 cups Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)

Oven 375 degrees                                                  Two 9x5-inch loaves
Soften yeast in 1/2 cup warm broth. Set aside 1 tablespoon soup mix. In large mixing bowl, combine remaining soup mix, sugar, salt, parsley, pimiento, eggs, yeast and remaining broth. Stir in 2 cups flour; beat vigorously. Gradually add remaining flour to form a stiff dough. Let rest 10 minutes. Knead on floured surface until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning dough once. Cover; let rise in warm place until light and doubled in size, about 1 hour. Punch down dough; let rest 10 minutes. Shape into 2 loaves. Place in greased 9x5-inch pans. Cover; let rise until light, about 45 minutes. Bake at 375 degrees for 40 to 45 minutes. Remove from pans. Brush with butter; sprinkle with reserved soup mix. Cool on wire racks.
*For use with Pillsbury's Best Self-Rising Flour, omit salt.

Note: This recipe is from the Cookbook pictured below. It is dated 1966.

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