Cream of Potato Soup Bread

Combine yeast and 2 1/2 cups of the flour in a large mixing bowl.

Heat water, butter, sugar and salt in a medium-sized sauce pan over medium high heat until just warm, stirring occasionally to melt the butter. Add to dry ingredients in mixing bowl. Add potato soup and beat at low speed for 30 seconds, or until blended. Beat 3 minutes at high speed.

By hand, stir in the rest of the flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth, about 5 to 6 minutes. Shape into a ball and place in a greased bowl, turning once to coat. Cover and let rise until double, about 50 to 60 minutes. Punch down, cover and let rest 10 minutes.

Divide dough in half. Shape into 2 loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 30 minutes.

Heat oven to 400ºF. Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped.

Let cool in pans for 10 minutes. Remove from pans and place on racks. Pour 1 to 2 tablespons melted butter over tops. Let cool completely.