Ingredients
1 large Yukon Gold potato, peeled and cubed1 small onion, chopped1 cup warm 2% milk (70° to 80°)1 large egg, room temperature2 tablespoons butter1 tablespoon honey1/4 cup grated Parmesan cheese1/4 cup chopped fresh parsley1-1/2 teaspoons salt1/4 teaspoon pepper4 cups bread flour1 package (1/4 ounce) active dry yeastTOPPING:1 large egg, lightly beatenAdditional grated Parmesan cheese
Preparation
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; mash until potatoes are smooth (about 3/4 cup).
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 (check dough after 5 minutes of mixing; add 1 to 2 tablespoons 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.
