During the days of homesteading, pioneer wives often had to extend their meager supply of wheat by adding other starches to their bread dough as with potato bread. The chopped green onions in our recipe update this American classic.
1/3cupchopped green onions(white and green pieces)
In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk and oil to 120-130°F. Add to flour mixture. Add potato and onion. Using a paddle attachment, beat on medium speed for 4 minutes. Add eggs; beat 1 minute.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Prepare pan: grease one 9x5-inch bread pan; set aside.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching.
Preheat oven to 375°F.
Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.
Get Bread Machine Method here.Photo by Brandi Evans.