Vegan Old Tyme Potato Bread
Discover the comforting charm of homemade **Vegan Old Tyme Potato Bread**, a plant-based twist on a beloved classic! Made with creamy mashed russet potatoes and enriched with their starchy cooking water, this bread delivers a soft, pillowy texture and irresistible flavor. Perfectly golden crusts encase a tender, slightly chewy crumb that’s ideal for sandwiches, toast, or simply smothered with your favorite spread. This dairy-free recipe combines simple pantry staples like bread flour, olive oil, and sugar for an easy-to-follow process that’s as satisfying as the final result. Whether you're baking for your family or meal prepping for the week, this versatile, yeast-risen bread will quickly become a favorite. Experience the delectable nostalgia of traditional potato bread without animal products—perfect for any occasion!
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Ingredients
- 2 medium Russet potatoes
- 1.5 cups Water
- 2.25 teaspoons Active dry yeast
- 5 cups Bread flour
- 2 teaspoons Salt
- 2 tablespoons Sugar
- 2 tablespoons Olive oil
Directions
Step 1
Start by peeling and dicing the russet potatoes. Place them in a pot with enough water to cover them, and bring to a boil. Cook until tender, about 15 minutes.
Step 2
Drain the potatoes, reserving 1 cup of the potato cooking water. Mash the potatoes until smooth and let both the potatoes and water cool to lukewarm.
Step 3
In a large mixing bowl, combine 1/4 cup of the lukewarm potato water with the active dry yeast. Stir to dissolve and let it sit for about 5 minutes, until the yeast becomes foamy.
Step 4
Add the mashed potatoes, the remaining potato water, olive oil, sugar, and salt to the yeast mixture. Stir to combine.
Step 5
Gradually add the bread flour, one cup at a time, mixing well after each addition, until a soft dough forms. You may not need all 5 cups, or you might need a little more depending on humidity.
Step 6
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Step 7
Place the dough into a lightly oiled bowl, turning the dough to coat it in oil. Cover with a damp cloth and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
Step 8
After the first rise, punch down the dough and divide it in half. Shape each half into a loaf and place in two greased 9x5 inch loaf pans.
Step 9
Cover the pans with a towel and allow them to rise again until doubled, about 30-45 minutes.
Step 10
Preheat your oven to 375°F (190°C).
Step 11
Once the dough has risen, bake in the preheated oven for 35-40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Step 12
Remove from the oven and let cool on a wire rack before slicing. Enjoy your homemade vegan old tyme potato bread!
Nutrition Facts
| Serving size | (1403.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2985.3 |
| Total Fat 37.8g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4796.2mg | 0% |
| Total Carbohydrate 578.8g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 31.0g | |
| Protein 87.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 169.9mg | 0% |
| Iron 32.0mg | 0% |
| Potassium 2706.5mg | 0% |
Source of Calories