Braided Onion-Potato Loaf Recipe
Braided Onion-Potato Loaf Recipe photo by Taste of Home

Braided Onion-Potato Loaf Recipe

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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
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES: 16 servings


  • 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
  • 1 egg, lightly beaten
  • Additional grated Parmesan cheese

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.


  1. 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.
  2. 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).
  3. 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.
  4. 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).
Originally published as Braided Onion-Potato Loaf in Taste of Home April/May 2012, p37

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Reviewed Dec. 17, 2013

"This was amazing! What a show at the start of your meal, too. This bread is so pretty, you'll be taking photos of it before you eat. Loved the taste and the crispiness of the crust. Just what I've been looking for. Definitely a keeper!"

Reviewed Apr. 9, 2013

"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 Dec. 24, 2012 Edited Mar. 11, 2014

"I've made this bread often and it is always well received. It has great flavor and is very tender. I have been successful using my Kitchen Aid stand mixer as well as the bread machine. Both methods work well. I've also made dinner rolls and they are as awesome as the loaves! Try this recipe, you won't regret it!"

Reviewed Apr. 17, 2012

"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 Apr. 1, 2012

"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!"

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