Vegan Potato Bread
Major props to the Irish for coming up with such a carbohydrate-rich feast as potato bread. This vegan version is oil-free yet still moist and loaded with the yeasty taste of good homemade bread. Use it as a base for your favorite sandwich; spread your favorite toast toppings over a slice; or simply enjoy it on its own, maybe with some homemade corn butter.
This potato bread is so good that you’ll want to bake two loaves at a time. Use it to create delicious veggie sandwiches, bread pudding, or simply enjoy a slice with some homemade vegan butter. Be sure to let the bread cool completely (about 1 hour) before slicing it, as this creates the best texture and allows flavors to fully develop.
Tip: For easy freezing and to prevent stuck-together bread slices, cut several pieces of parchment or waxed paper the size of a slice of bread. Place a piece of paper between each slice and freeze in an airtight container.
INGREDIENTS
- 1 lb. Yukon gold potatoes, peeled and cut into large pieces
- ⅔ cup unsweetened, unflavored plant-based milk
- 1 tablespoon date paste or pure maple syrup
- 1 0.25-oz. package active dry yeast (2¼ teaspoons)
- 2¾ cups + 1 tablespoon white whole wheat flour, plus more for dusting
- ½ teaspoon sea salt (optional)
INSTRUCTIONS
- Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket; bring to boiling. Steam, covered, about 20 minutes or until potatoes are tender when pierced with a fork. Remove from heat. Uncover pan and cool slightly. Thoroughly mash potatoes with a potato masher or ricer.
- Heat milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add date paste and yeast. Sprinkle 1 tablespoon flour over the milk mixture. Cover and set aside in a warm place at least 10 minutes or until frothy.
- Add the 2¾ cups flour, 1½ cups mashed potatoes, and salt (if using) to milk mixture. Process or mix on low speed for 2 minutes.
- If using a food processor, dust the bottom of a large bowl with flour and transfer dough to bowl. If using a stand mixer, leave the dough in the mixer bowl. Cover bowl with a damp cloth and set aside in a warm place about 1 hour or until dough doubles in size.
- Line a 9×5-inch loaf pan with parchment paper. Transfer dough to a lightly floured work surface and knead it a few times. Shape dough into an oblong ball and place in the prepared pan. Cover with a damp cloth and set aside in a warm place about 30 minutes or until doubled in size.
- Preheat oven to 375°F. Bake loaf about 40 minutes or until top is crispy and golden-brown. Remove loaf from pan and cool completely on a wire rack.
Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/
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