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Vegan Potato Bread Recipe

Name: Vegan Potato Bread
Yield: 1
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)

Forks Over Knives

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)

Method

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 9x5-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.

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