Potato Tarragon Bread Recipes

Steps:

• Combine 3 cups flour and yeast in a large bowl.
• Heat milk, sugar, salt and butter until butter melts, and stir into dry ingredients in bowl along with soup, sour cream, chives and tarragon.
• Beat in more flour, gradually, until dough becomes too stiff to stir.
• Turn out onto floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
• Put in a large oiled bowl, and cover with plastic wrap.
• Allow to rise in a warm place until doubled in bulk (about 1 hour).
• Punch down, and divide in half to make 2 loaves.
• Pre-heat oven to 375F (400 at 6000 ft).
• Place loaves in well greased pans, cover and let rise until doubled in bulk (about 30 minutes).
• Bake bread in the center of the oven for 30 minutes, or until browned and hollow sounding when tapped (May have to cover with foil tent the last 10 minutes to prevent excessive browning).
• Brush hot loaves with butter.
• Remove from pans and place on rack to cool.

Steps:

• Preheat oven to 375ºF.
• Butter 8x8x2-inch glass baking dish.
• Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan.
• Season generously with salt and pepper.
• Bring to boil over medium heat.
• Reduce heat; simmer 4 minutes.
• Using slotted spoon, transfer potatoes to prepared dish.
• Pour cream mixture over.
• Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
• Let stand 10 minutes.
• Sprinkle with parsley and serve.

Steps:

• Preheat oven to 350°F.
• Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
• Dump out onto an ungreased cookie sheet and spread out into a single layer.
• Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.

Steps:

• In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 170 calories (35 calories from fat) 4g fat (1g saturated) 20mg cholesterol 310mg sodium 30g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPWe found from our testing that for good texture and volume, slightly less yeast is needed in the 2-pound loaf than is needed in the 1 1/2-pound loaf.Try ThisFor a delicious Potato Chive Bread, use the same amount of freeze-dried chives or 1 tablespoon chopped fresh chives for the tarragon.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• NOTE: Depending on the size of your potatoes is how much of the other ingredients you will need. If the potatoes tend to be more medium-sized than large, start with the smaller amounts.
• Heat the oven to 350 degrees. Pierce potatoes, rub the potatoes with oil, sprinkle with the coarse salt, and bake 1 hour or until tender when tested. Set the oven to broil.
• In a small pan, heat the butter and milk, but do not boil.
• Cut the potatoes in half lengthwise and scoop out the pulp. Mash, until creamy, with the butter/milk, and salt and pepper to taste. Stir in the cheese and tarragon.
• Place the potatoes into a pastry bag fitted with a large star tip and pipe back into the shells.
• Broil the potatoes until the top is just golden brown, about 1-2 minutes, depending on your broiler.