Thursday, April 19, 2012

Braided Onion-Potato Bread

The fresh parmesan on really completes the flavor of this bread.

Yield: 1 very large loaf


  • Bread
    • 2 medium potatoes
    • 1 small onion, chopped
    • 1 cup milk
    • 1 egg
    • 2 tbsp butter
    • 1 tbsp honey
    • 1/4 cup grated parmesan
    • 1 tsp parsley
    • 1 1/2 tsp salt
    • 1/4 tsp pepper
    • 6-7 cups flour, divided
    • 2 1/4 tsp yeast
  • Topping
    • 1 egg, beaten
    • Grated parmesan, to taste


  1. Peel and cube the potato.  Place in large pot with the onion and fill with water.  Cover and boil for 15 minutes.  Drain water and mash.
  2. Combine potato mash, milk, egg, butter, honey, cheese, parsley, sal, pepper, 3 cups flour, and yeast.  Mix well and add enough remaining flour to form a dough.  Knead for 6-8 minutes.
  3. Place dough in a lightly greased bowl.  Cover and let rise until doubled, about 60 minutes.
  4. Punch down the dough and divide into three pieces.  Roll each into an 18" rope.  Place on a greased baking sheet and braid together.  Pinch together the ends to seal and tuck under.  Cover and let rise until doubled, about 60 minutes.
  5. Brush  with egg.  Sprinkle with parmesan and then bake at 325°F for 35-45 minutes.  Cool on wire rack.

Adapted from Taste of Home.

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