Originally published May 25, 2025
Onion-Parmesan Potato Bread
One Loaf, Two Cravings: Onion-Parmesan Potato Bread
Story
I love bread.
Who am I kidding?
I love carbs.
Anything with carbs, really. But bread? Bread has a special place in my heart. And not just any bread—I have a soft spot for potato bread. That denser crumb, that satisfying bite... yeah, that’s my kind of loaf.
Now, let me tell you something about Mom.
She likes onions.
Wait—scratch that. She LOVES onions. I honestly believe she’d eat them on ice cream if I let her. So when I had the itch to bake a loaf of something savory, I figured—why not go for something that satisfies both of us?
I went on a hunt for recipes and found a few that sounded promising, then pieced together what I liked best from each. Plus, I had a new toy to play with—a bread maker gifted to me by my sister and brother-in-law for my birthday (thank you!). I was eager to use it not just to bake, but to create the dough, let it knead and rise in the machine, then take it out, shape it by hand into a braid, and bake it in the oven.
The result?
Exactly what I hoped for: a moist, dense potato bread speckled with sweet, golden bits of sautéed onion. The Parmesan cheese added a lovely sharpness, and the touch of honey gave just enough sweetness to balance everything out.
Served hot from the oven or toasted with butter, this bread is pure comfort. Honestly, it didn’t last long in our house.
Bon appétit, my friends.
This one’s a keeper
Text-Only Recipe (Fallback)
Onion-Parmesan Potato Bread — Recipe (Text)
Yield: 16 slices
Ingredients
- 1 large Yukon Gold potato, peeled and cubed
- 1 Tbsp butter
- 1 small onion, chopped
- 1 cup warm 2% milk (70–80°F)
- 1 large egg, room temp
- 2 Tbsp butter
- 1 Tbsp honey
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups bread flour
- 1 (1/4-oz) packet active dry yeast
- 1 large egg, lightly beaten (for glaze)
- Additional grated Parmesan (topping)
Instructions
- Boil potato in salted water until tender, 10–15 min. Drain and mash to about 3/4 cup; cool slightly.
- In a small pan, melt 1 Tbsp butter over medium-high; sauté onion until soft. Cool ~10 min.
- In bread machine pan, add (per manufacturer order): warm milk, mashed potato, onions, egg, 2 Tbsp butter, honey, Parmesan, parsley, salt, pepper, flour, yeast. Select Dough. Check after 5 min; adjust with 1–2 Tbsp water or flour if needed.
- Turn dough onto floured surface. Divide into 3 ropes (~18 in. each). Braid on a greased sheet; pinch ends and tuck under.
- Cover; rise until doubled, ~1 hour. Brush with beaten egg; sprinkle Parmesan.
- Bake at 350°F for 25–35 min until golden. Cool on rack.
This Is Delicious! What Is It?
Onion-Parmesan Potato Bread
Ingredients
- 1 large Yukon Gold potato, peeled and cubed
- 1 tablespoon butter
- 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
- 1 large egg, lightly beaten
- Additional grated Parmesan cheese
Instructions
- Place potato 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).
- In a small sauté pan, heat butter over medium-high heat. Add chopped onions and sauté until soft. Remove from heat and let cool, about 10 minutes before adding to bread ingredients.
- In bread machine pan, place the milk, mashed potato, onions, 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 2tablespoons water or flour if needed).
- 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.
- 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.
Recipe and photograph by Robert Meyers-Lussier