Bread Potato Onion Bread

posted by cowgirl 03-13-101 3:26 AM

Potato Onion Bread
newsletter from King Arthur

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, sautéed 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), sautéed in 2 tablespoons olive oil till golden, will yield 1 cup (7 1/8 ounces) sautéed 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.

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