Onion and potato bread recipe

Onion and Potato Bread recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for onion and potato bread combines the savory flavors of onions and potatoes with the soft and fluffy texture of homemade bread. The onions add a subtle sweetness and the potatoes provide moisture, resulting in a deliciously moist and flavorful loaf. Whether you're serving it as a side dish or using it for sandwiches, this bread is sure to be a hit.

Keywords: onion and potato bread, recipe, savory flavors, homemade bread, moist and flavorful.

Onion and potato bread recipe details

Onion and potato bread recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

450 g	sweet white onions or Spanish onions, peeled and finely chopped
2 tbsp	olive oil
250 g	mashed potato, cooked without salt and cooled
225 g	plain flour
2 ½ tsp	baking powder
¾ tsp	salt
1 tbsp	sugar
240 ml	buttermilk or sour cream (not non-fat)
2 tbsp	butter, melted
2 medium	eggs

Instructions

Sauté the onion in the olive oil in a medium-sized frying pan until golden brown. Cool and drain of excess oil.

Preheat the oven to Gas Mark 4, 180ºC, 350ºF. Grease a 1lb or 500g loaf tin.

In a medium bowl, thoroughly mix together the flour, baking powder, salt, sugar and the onions.

In a separate bowl pour the buttermilk with butter and eggs and whisk until well mixed. Stir the liquid ingredients into the dry, alternating with potato mash, only until just thoroughly combined. Spoon the mixture into the prepared tin.

Bake for about an hour or until a light golden colour on top and it testes done with a skewer. Allow to cool for about 5 minutes in the tin and then allow to cool on a wire rack.

May be eaten warm from the oven or when quite cold. To slice, use a sharp bread knife with a serrated blade in a gentle sawing motion as the bread is quite light, especially when warm. Serve buttered, or toasted and buttered as wished. Consume within 2-3 days.

About this recipe: coming from the same person as the Scandinavian Christmas Cake, this recipe can be attributed to the American side of her family. She sometimes serves it at breakfast with bacon and eggs or ham and eggs, sausages, or a corned beef hash. She has also used it for a light evening meal as an accompaniment to cheese soufflé or a quiche.

Preparation time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a