Braided Onion-Potato Loaf Recipe
- 1 large Yukon Gold potato, peeled and cubed
- 1 small onion, chopped
- 1 cup warm 2% milk (70° to 80°)
- 1 Eggland's Best 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 Eggland's Best Egg, lightly beaten
- Additional grated Parmesan cheese
- 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).
Reviews for Braided Onion-Potato Loaf(4)
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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.
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!
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!
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!