Vegan Potato Bread

This bread is:

Soft

Moist

Hearty

Slightly Sweet

Can you just imagine all the things this bread would be good for? Sandwiches, toast spread with jam, homemade french toast, or dip it in an olive oil & Italian seasoning mixture.

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After mixing and kneading with a mixer remove dough from mixer, and knead by hand for about 3 minutes. Form into a ball.

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Lightly grease surface of dough ball and place in a large lightly greased bowl.. Cover with plastic wrap and let it rise in the fridge overnight (12 hours).

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After refrigerating overnight remove dough from the refrigerator and shape into a 9″ log and place in a lightly greased 9″ x 5″ loaf pan

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 Loosely drape with plastic wrap, and allow the dough to rise 4 hours or until it’s crowned about 1″ over the rim of the pan.

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Remove plastic wrap from top and bake at 350°F for 35-40 minutes, until the bread is a deep golden brown.

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Remove the bread from the oven, and place the pan on a rack.

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After 5 minutes, gently turn the loaf out onto the rack to cool completely.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

1/2 Tbsp Dry Active Yeast

3/4 Cup Warm water

1 Flax egg (1 tbsp flax seed meal, 2 tbsp water. Let sit until thickened)

1/4 Cup pure cane sugar

1/3 Cup Coconut oil (solid)

3/4 Cup mashed potatoes (I use red potatoes)

1 Tsp Salt

3 Cups Unbleached bread flour

Directions:

Mix the warm water and yeast together and let sit until frothy, about 5 minutes.

Beat together all of the dough ingredients, using the dough hook of your stand mixer, or your bread machine set on the dough cycle. If you’re using a stand mixer, beat the mixture for 5 to 7 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl. The mixture should form into a smooth soft ball. Add 1-2 Tbsp of water if it looks a little dry.

Remove dough from mixer and knead by hand for about 3 minutes. Lightly grease surface of dough ball and place in a large lightly greased bowl. Cover with plastic wrap and let it rise in the fridge overnight (12 hours).

Remove dough from the refrigerator. Shape into a 9″ log and place in a lightly greased 9″ x 5″ loaf pan *line the bottom of the pan with parchment paper cut to fit for easy removal of bread after baking*

 Loosely drape with plastic wrap, and allow the dough to rise 4 hours or until it’s crowned about 1″ over the rim of the pan.

Remove plastic wrap from top and bake at 350°F for 35-40 minutes, until the bread is a deep golden brown.

Remove the bread from the oven, and place the pan on a rack. After 5 minutes, gently turn the loaf out onto the rack to cool completely.

Store, tightly wrapped, at room temperature for several days, or up to a week in a fridge; for longer storage, wrap well and freeze.

Yield: 1 Loaf

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 Enjoy!

 

 

 

 

 

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