Braided Onion-Potato Loaf

Another bread machine bread...  This was my first time with this recipe, I found it in a magazine.  I actually just used leftover mashed potatoes and just boiled the onion in water by itself.  We loved it!  The potato makes it very moist and it was still moist the next day.  Typically we don't just love "next day" bread from the bread machine.  Next time I will make two loaves instead of one.  This ended up being a pretty big loaf.

Tip: dried vs. fresh herbs equals 3 - 1.  Example: recipe calls for 1 cup fresh, you can use 1/3 cup dried.

Braided Onion-Potato Loaf

1 lg. Yukon Gold potato, pealed and cubed
1 sm. onion, chopped
1 c. warm milk
1 egg
2 T. butter
1 T. honey
1/4 c. grated Parmesan cheese
1/4 c. chopped fresh parsley (I used dried, see tip above)
1-1/2 tsp. salt
1/4 tsp. pepper
4 c. bread flour
1 pkg. (2-1/4 tsp.) active dry yeast

Topping

1 egg, lightly beaten
additional Parmesan cheese

Place potato and onion 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 water and mash until potatoes are smooth (about 3/4 cup); set aside.  In bread machine pan, place the milk, mashed potato, egg, butter, honey, cheese, parsley, salt, pepper, flour and yeast in order suggested by manufacturer.  Select dough setting.  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.
WW PointsPlus™ = 73 pts. whole loaf, not including topping