This Vegan Rosemary Potato Bread is made with a little twist! Can you guess? It’s actually made from leftover mashed potatoes using russet potatoes! We all have busy schedules. What is better than creating a new dish from an old one?
This potato bread is light, fluffy and stays moist at room temperature for several days. It holds a crispy crust and soft interior that is ideal for slicing, toasting or dipping in your favourite soups.
This Vegan Potato Bread recipe contains no egg, dairy or butter and does take a little time to prepare. However, most of the time it takes is from waiting for the bread to rise. That’s a great time to do other things on your to-do list!
I am yet to find an artisan bread at the market that is similar to this potato bread. I’ve added a touch of rosemary that pairs nicely when a mild potato flavour. Feel free to experiment with your own flavours and I’d love to know how you make it!
More Recipes To Enjoy
If you enjoyed this recipe, you may want to try my recipes for Vegan Focaccia Bread Art and Twisted Radish Leaf Pesto Breadsticks.
Scroll below for a full list of ingredients and instructions for this Vegan Rosemary Potato Bread. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintVegan Potato Bread
- Yield: 1 loaf 1x
- Category: Breads
- Method: Baking
Ingredients
- 4 medium-sized russet potatoes peeled and cut into chunks or 3 cups of mashed potatoes
- 1tsp salt
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 1 tbsp of canola or sunflower oil, plus extra for oiling
- 2 ¼ cup of all-purpose white flour
- 2 tbsp chopped rosemary
- 1 tbsp thyme leaves
- Salt and pepper to taste
Instructions
- Fill a large pot halfway with cold water. Add 1 tsp of salt. Add the potato chunks and boil for about 15-20 mins until potatoes are tender but not mushy. Drain really well. Reserve the cooking liquid.
- Pour 1/3 cup of cooking liquid in a bowl and let cool until lukewarm temperature. If using mashed potatoes use warm water and skip step 4.
- Mix in the sugar and sprinkle the yeast on top. Set aside for 10 mins. The mixture should start to foam and bubble. If it doesn’t the water may have been too hot or the yeast inactive.
- Mash the potatoes using a fork or potato masher with the oil.
- Stir in the yeast mixture and mix well using a wooden spoon.
- Mix in the all-purpose flour, herbs, salt and pepper.
- Turn out onto a lightly floured surface and knead well to incorporate all of the flour.
- Knead the dough until soft and pliable (about 5 mins) then put in a lightly oiled bowl, cover with a towel and let rise in a warm place for 45mins-1hour.
- Line a baking sheet with parchment paper. Once dough is risen knead again on a lightly floured surface and then coarsely shape into a round loaf, place baking sheet and lightly cover it with a towel. Let proof again for 30mins.
- Score an X into the top of the dough with a sharp knife. Bake in a preheated oven at 425 degrees F for 35-40 mins, until well risen and crusty on top.
I am trying different grains. Would millet flour work instead of wheat? Love you website!!!!
Hi Carrie,
Thanks for your question! In theory, using millet in place of flour should work well; however, I haven’t tested this recipe using it. Please let me know how it turns out, and I can add it to the recipe to help other readers.
With gratitude,
Susan