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Vegan Potato Bread

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Ingredients

Scale
  • 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

  1. 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.
  2. 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. 
  3.  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.  
  4. Mash the potatoes using a fork or potato masher with the oil.  
  5. Stir in the yeast mixture and mix well using a wooden spoon.
  6. Mix in the all-purpose flour, herbs, salt and pepper.
  7. Turn out onto a lightly floured surface and knead well to incorporate all of the flour.  
  8. 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.
  9. 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.
  10. 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.

Find it online: https://susancooksvegan.com/vegan-rosemary-potato-bread/