Home Waynesboro resident featured in national magazine

Waynesboro resident featured in national magazine


As family and friends across the country get ready to gather around the table for springtime brunch, Taste of Home, the No. 1 cooking and entertaining magazine read by 16 million people nationwide each month, has chosen some of its favorite recipes including a classic recipe for Braided Onion-Potato Loaf from Waynesboro resident Joan Ranzini offering a perfect addition for hosting Easter brunch this holiday.

All recipes submitted by amazing home cooks, and tested and vetted through Taste of Home’s rigorous selection process – are certain to add flavor to any gathering.

Braided Onion-Potato Loaf

Prep: 20 min. + rising ; Bake: 25 min; Yield: 16 Servings20


·         1 large Yukon Gold potato, peeled and cubed
·         1 small onion, chopped
·         1 cup warm 2% milk (70° to 80°)
·         1 egg
·         2 tablespoons butter
·         1 tablespoon honey
·         1/4 cup grated Parmesan cheese
·         1/4 cup chopped fresh parsley
·         1-1/2 teaspoons salt
·         1/4 teaspoon pepper
·         4 cups bread flour
·         1 package (1/4 ounce) active dry yeast


·         1 egg, lightly beaten
·         Additional grated 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. 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 (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of 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. Yield: 1 loaf (16 slices).

Nutritional Facts

1 slice equals 151 calories, 3 g fat (1 g saturated fat), 24 mg cholesterol, 266 mg sodium, 27 g carbohydrate, 1 g fiber, 6 g protein.



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