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Braided Onion-Potato Loaf

Total Time

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

Makes

1 loaf (16 slices)

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

  • 1 large Yukon Gold potato, peeled and cubed
  • 1 small onion, chopped
  • 1 cup warm 2% milk (70° to 80°)
  • 1 large 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 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); 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.

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