Tender Potato & Onion Bread

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Tender Potato & Onion Bread

star rating (3) rate this recipe »
Published prior to 2008

This tender, golden loaf, studded with bits of browned onion, is a wonderful accompaniment to the traditional corned beef and cabbage supper. We also think it's grand as a breakfast bread, toasted (or not) and served alongside eggs and bacon and sausage. Or pair it with a nice cheese souffle and a salad, and there's your light supper.

2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 teaspoons Pizza Dough Flavor* (optional, but good)
1 cup (2 1/4 ounces) Golden Baking Onions OR 1 cup diced, sauteed onions**
1 cup (8 ounces) buttermilk or sour cream***
2 tablespoons (1 ounce) melted butter
2 eggs
1 cup (8 1/2 ounces) unseasoned mashed potatoes (or cooked potatoes that have been put through a ricer), packed firmly into the measuring cup

*Pizza Dough Flavor, a concentrated mixture of garlic, cheese and spices, seems to enhance the flavor of the onion in this bread.

**Golden Baking Onions, which we sell in our catalogue, are similar to the "french-fried" onions you can buy in a can at the supermarket. 3 cups chopped Spanish or sweet onion (1 large onion, 15 ounces peeled), sauteed in 2 tablespoons olive oil till golden, will yield 1 cup (7 1/8 ounces) sauteed onions.

***Light sour cream is fine, but please don't use nonfat—the bread's texture will suffer.

In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, Pizza Dough Flavor (if you're using it), and onions.

In a separate bowl, or in a large measuring cup, whisk together the buttermilk or sour cream, the melted butter, and the eggs.

Stir the liquid ingredients and the potato into the dry ingredients, mixing just till thoroughly combined. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan.

Bake the bread in a preheated 350°F oven for about 1 hour, or until it's a very light golden brown, and a cake tester inserted into the center of the loaf comes out clean. Remove the loaf form the oven, and after about 5 minutes, remove it from the pan and place it on a rack to cool. Allow the bread to cool completely before slicing; for best results, use a serrated knife and gentle, sawing motion (the bread is very tender). Yield: 1 loaf, about 12 to 16 servings.

Reviews

1
  • star rating 02/25/2012
  • thefiverogers from KAF Community
  • KA no longer offers the "golden onions" called for in this recipe so I tried the sauteed onion option. I assume the other two reviewers used the more dry "golden onions". This recipe has the potential to be a 5 star based on flavor, but I think it needs a bit of alteration for the more moist sauteed onions. The loaf looked beautiful when it came out of the oven, but fell a few minutes later. I cooked the bread at least five minutes beyond the recommended time, and weighed all of my ingredients for accuracy. The potato was interesting in that I weighed a russett potato prior to microwaving and placing through ricer. My nine once potato now weighed 6.5 oz.! Since the recipe was calling for leftover mashed potato I assumed that the 8.5 oz called for was post cooked weight, so I cooked up another potato to achieve the 8.5 oz called for. However, it is possible that too much potato was the reason for the bread falling combined with the more moist onion. The batter was nice and thick, requiring spooning into pan vs pouring. The resulting loaf, after falling was a bit gummy even after cooking for additional time. It takes total failure for me to throw my cooking in the trash, so we toasted it thouroughly and ate it, then the next day we toasted the rest and served fried eggs on top. Like I said to begin with this loaf has a wonderful carmelized onion/baked potato flavor. I would really like to try this loaf again. Any suggestions?
    French's Fried onions, from Green Bean Casserole fame, work beautifully in this recipe. That would help with the moisture issue. MJR @ KAF
  • star rating 12/12/2010
  • countrygramma from KAF Community
  • Very good from the oven and even better the next day. You may want to make extra so you will have some for leftovers!
  • star rating 08/04/2009
  • Chitra from Delhi
  • This recipe is very good. Tastes great fresh out of oven and even good a day later.
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