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Braided Onion-Potato Loaf
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
Ingredients
- 1 large Yukon Gold potato, peeled and cubed
- 1 small onion, chopped
- 1 cup warm 2% milk (70° to 80°)
- 1 large egg, room temperature
- 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 large egg, lightly beaten
- Additional grated Parmesan cheese
Directions
- 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).
- 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 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.
Nutrition Facts
1 piece: 183 calories, 3g fat (2g saturated fat), 22mg cholesterol, 271mg sodium, 32g carbohydrate (2g sugars, 1g fiber), 6g protein.
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