Green Onion Potato Bread
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.
Yield: 1 loaf
Small loaf (1 lb. bread machine)
- ⅓ cup milk
- 1 egg
- 2 Tbsp vegetable oil
- ⅓ cup baked potato, peeled and mashed
- ¼ cup chopped green onions, white and green pieces
- 1 tsp salt
- 2 Tbsp sugar
- 2¼ cups bread flour
- 1½ tsp RED STAR Active Dry Yeast
Medium loaf (1½ lb. bread machine)
- ½ cup, plus 1 Tbsp milk
- 2 eggs
- 3 Tbsp vegetable oil
- ½ cup baked potato, peeled and mashed
- ⅓ cup chopped green onions, white and green pieces
- 1½ tsp salt
- 3 Tbsp sugar
- 3 cups bread flour
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
Large loaf (2 lb. bread machine)
- ½ cup, plus 2 Tbsp milk
- 2 eggs
- ¼ cup vegetable oil
- ⅔ cup baked potato, peeled and mashed
- ½ cup chopped green onions, white and green pieces
- 2 tsp salt
- ¼ cup sugar
- 4 cups bread flour
- 1 Tbsp RED STAR Active Dry Yeast
Bread Machine Method
- Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.
- Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, sugar and salt (dry mixture); set aside. Combine liquids, except eggs, and warm to 120°-130°F; set aside. Continue with desired mixer method below.
- Hand-Held Mixer Method: Combine dry mixture and liquids, potato and onion in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Continue with Rising, Shaping and Baking instructions below.
- Stand Mixer Method: Combine dry mixture and liquid ingredients, potato and onion in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue with Rising, Shaping and Baking instructions below.
- Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add eggs, liquid ingredients, potato and onion. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Continue with Rising, Shaping and Baking instructions below.
Rising, Shaping and Baking
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool on wire rack.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
- This recipe is featured at Bran Appetit.