Sour Cream Potato Loaf and a Tomato Garlic soup

Sour cream and Potato bread is my contribution to "Bread Baking Day #17" event which is started by Zorra of "kochtopf". For the month of February, Lien of "notitievanlien" blog is guest hosting this event, with her choice of "Bread and Potato" for us.
Thanks to both of you, enjoy hosting and I can't wait to see the round up and salivate at all the Potato filled Breads!! :)





Bread made with tangy Sour cream, Potato flakes and spices like garlic etc makes this loaf a delectable snack to have any time of the day. It's texture is very soft inside and bit crusty outside since we add a bit a baking soda along with yeast. It bakes to a gorgeous golden color speckled with herbs and spices, toasted thick cut slices are delicious to eat. Tastes better the next day, keep it wrapped in a gallon size Zip-lock bag.
You can use wheat flour and Oat flour to replace Potato to make it healthier and skip the spices to make it plain. Add 1-2 tbsp more sugar to make it a sweet bread. Choices are unlimited when you use the basic recipe and get creative! :))

Sour Cream and Potato spiced up loaf:

A super delicious slice for you, I can't tell you how aromatic this bread is!!

Here are the ingredients:
1/2 cup Sour cream,
1/2 cup Water (warm 80F)

3 tsp dry active Yeast to add to warm water and sour cream mix.

1/2 cup dry plain Potato flakes, (Flavored potato flakes has salt etc, will make the bread salty)
1/3 cup Milk (warm).

1 tbsp sugar,
1/4 cup softened butter,
3 cups white or wheat Bread four,
1 tsp Salt,
1/2 tsp Baking soda,
1/2 tsp garlic powder,
1 tsp dry Parsley,
1 tsp Chicago Steak seasoning for grilling, (you see in the collage which has mixture of dry onion flakes, red chilli pepper, pepper, crushed coriander and cumin seeds, mixed herbs etc. or you can use any spice mix you like)

To bake:
1. Mix sour cream and water well, heat for 40seconds in the microwave. When it's warm, add yeast and set aside for 5 mins to get foam or bubbles on top.
2. Add 1/3 cup warm milk to dry potato, mix well.
3. Add all the dry ingredients to a mixer with flat beater attachment, mix well. Add in the yeast mix and potato+milk mix and beat well.
4. Change to kneader attachment, knead this dough for 4 mins until you get soft and non-sticky dough. If the dough is too dry, add a tbsp of water at a time until you get the soft dough but do not make the dough sticky.
5. Take out the dough, put it in a non-stick loaf pan, cover and let it proof in a warm place until double, no second rising is needed.
6. Pre heat the oven to 375F. Uncover the dough, slice 1/2" deep gash on the top of the loaf and sprinkle some spice mix on top if you like.
7. Bake in the middle rack for 25 to 35 mins depending on your oven or bread is golden and sounds hollow when tapped.
8. Cool on a rack and slice when cooled.

Serve this toasted thick slice for breakfast with butter or on the side with any soup. Also makes an excellent snack with cream cheese!
You can also divide this dough into 12-16 rolls instead of one big loaf to make smaller dinner rolls as well. Enjoy! :)

***************************************************************************************************************************************

Neha of "Tasty recipes' Blog is guest hosting "SWC-Soups" event this month. SWC event is started by Lakshmi of "Taste of Mysore" blog. Neha has chosen "healthy soups with fresh vegetables" as a theme. Thanks to both of you. Here is my healthy and tasty Tomato Garlic soup with a Sour cream-Potato slice to dip! :))

Tomato-Garlic-Basil soup:

To make the soup:

1. Heat 2 tsp olive oil in a deep pan, add 3 finely chopped garlic, saute for few seconds. Now 2 tsp plain flour and mix well and cook until it becomes golden in color to make a Roux. Add 1 or 1 1/2 cups of vegetable stock, whisk well.
2. Add 3-4 cups chopped fresh Tomatoes (cut and squeeze out the seeds to avoid tanginess), 2 slices of onion, 1 tbsp or more sugar, enough salt and pepper to taste, boil it until they are all soft and cooked.
3. Let the soup cool a bit, then put the whole thing in a blender. When you get a smooth soup, pour it thru' a strainer to get all the tomato skins and any solid parts left.

4. Put it back on the stove, heat it thru' or you can use the Microwave too. When done, add 1 tbsp finely chopped fresh Basil (or Thyme or Oregano) on top and a 1 tbsp fat free heavy cream or 1 tsp of Parmesan cheese or both! Garnish with a sprig of fresh Parsley.

Note: You can use 1 cup of canned Tomato sauce to replace the fresh Tomatoes if you like.

Serve the Tomato Garlic soup drizzled with fat free cream and Croutons or slice of toasted Sour cream and garlic bread I have posted above. Enjoy! :)