4 c. all purpose flour
2 tsp. baking soda
1/4 tsp. basil
2 tbsp. dry golden onion soup mix
1/2 c. butter
2 c. sour cream
2 tsp. baking powder
1/4 c. dry tomato soup mix
1/3 c. dry herb soup mix
2 eggs
1/2 c. granulated sugar
2/3 c. milk

Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder and baking soda. Using 3 smaller bowls, place 1 1/3 cups dry mixture into each bowl. Add tomato soup mix and basil to first bowl for Tomato-Basil Bread; herb mix to second for Herb bread; and onion soup mix to third for Onion Bread. 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 just until combined.

For a total of 6 loaves, spoon each batter into 2 greased and floured 5 3/4x3x2 inch loaf pans. Bake 30 to 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 to 15 minutes at 350 degrees or toast lightly in a toaster oven. Yield: 6 small loaves.