[X]

Home > Recipes > Braided Onion-Potato Loaf

Braided Onion-Potato Loaf Recipe

Braided Onion-Potato Loaf Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

Ever wonder why a bread recipe includes mashed potatoes? The potato's starchy quality absorbs liquid during the kneading stage, and it holds onto that liquid during baking. The bread finishes with a crisp, brown exterior crust and a flavorful, moist interior that helps the bread keep longer. —Joan Ranzini, Waynesboro, Virginia

[X]

Rate Braided Onion-Potato Loaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Braided Onion-Potato Loaf Recipe

Prep: 20 min. + rising Bake: 25 min.

Yield: 16 Servings

20 25 45

Ingredients

1 large Yukon Gold potato, peeled and cubed
1 small onion, chopped
1 cup warm 2% milk (70° to 80°)
1 egg
2 tablespoons butter
1 tablespoon honey
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 cups bread flour
1 package (1/4 ounce) active dry yeast
TOPPING:
1 egg, lightly beaten
Additional grated Parmesan cheese

Directions

Place potato and onion in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender. Drain; mash until potatoes are smooth (about 3/4 cup); set aside.
In bread machine pan, place the milk, mashed potato, egg, butter, honey, cheese, parsley, salt, pepper, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour. Uncover; brush top with beaten egg. Sprinkle with additional cheese. Bake at 350° for 25-35 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts 1 slice equals 151 calories, 3 g fat (1 g saturated fat), 24 mg cholesterol, 266 mg sodium, 27 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Braided Onion-Potato Loaf in Taste of Home April/May 2012, p37

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Cheese Recipes Comfort Food Recipes Low Fat Recipes Taste of Home Magazine Recipes

Serve with:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Braided Onion-Potato Loaf

Braided Onion-Potato Loaf

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Apr. 09, 2013 by beckihomecki

My whole family loves this bread...even my husband and 3rd son who don't typically eat bread. It is so soft. You can make it without the bread machine. Just dissolve the yeast in the warm (115-130 deg milk) beat in remaining ingredients, half the flour. Stir in rest of the flour and knead for 6-8 min.

Reviewed on Dec. 24, 2012 by FACSteacher

I just made this today and it was good. I would like the recipe to state if the potatoes and onions should be drained before mashing though. I did drain the water because I was sure the liquid wasn't necessary but exact directions are vital. I would like to know how to alter this recipe to avoid using the bread machine. Can I proof the yeast then use my Kitchen Aid mixer or still mix in the order the recipe says but how long should I kneed it? I really like the recipe and will try it again as the flavor was good but the texture needed some work; but work on my part!

Reviewed on Apr. 17, 2012 by Karen VonRuden

The bread was awesome! It was very moist with the potatoes and honey in it. I made 2 double batches in my Kitchen Aid mixer. I froze 3 loaves a 1 week before Easter and they were like fresh baked after they were thawed!

Reviewed on Apr. 01, 2012 by iglitter

Delicious! My husband gave it rave reviews. The potato and egg gave the bread a lovely golden color. I think it would make delicious sandwiches, but I can't stop eating it with butter. Yum!