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Potato and Onion Bread

Serves: 1

Ready in: 60 mins +

Everyone should know how to make potato bread; it’s comforting, easy and wonderfully therapeutic to prepare. This recipe, created for British potato supplier Branston by TV chef and British Food champion Rachel Green, is one of our very favourites!

Potato and Onion Bread Recipe: Veggie Magazine


90g British potatoes
500g strong plain bread flour
50g butter
1 tsp sugar
1 sachet easy mix yeast
300ml warm water
2 tbsp finely grated vegetarian Parmesan-style cheese
1 tbsp fresh thyme leaves, chopped
1 small onion, peeled and finely chopped and sautéed in oil until soft
sea salt and freshly ground black pepper
milk, for brushing


  • Peel the potatoes, then chop into small pieces and boil until soft. Meanwhile, peel the onion, chop finely then sauté in a little oil until soft and gently coloured.
  • Set the onion aside and mash the potatoes thoroughly to a smooth consistency. Preheat your oven to 200C/400F/Gas 6.
  • Rub the butter into the flour, then mix in the mashed potato, sugar, yeast, cheese, thyme leaves and onion, sea salt and black pepper.
  • Mix the warm water with the yeast, make a well in the middle of the mixture and pour yeast mix in. Mix into a dough and knead for five minutes.
  • Shape into two loaves or one large loaf in the shape of a bloomer. Leave to rise in a warm place until double the size (approx 30 minutes).
  • Brush each loaf with milk and top with thin slices of onion and thyme leaves. Bake in the oven for 40 minutes or until cooked.
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