It’s been a minute since I posted a new yeast bread, and as one of the world’s foremost potato lovers, it was about time I updated my ancient vegan potato bread recipe.
Transcending its confusing 2013 origins to become a modern vegan potato bread to please the masses, this recipe now has rewritten instructions, simplified steps, new photographs, and weight measurements.
This bread previously used a blend of spelt flour and brown rice flour as it was originally developed during my WFPB kick. You can still use spelt flour and add some extra vital wheat gluten to get some spring. But I do strongly prefer the “white bread” version for flavor and texture, so that’s now the focus of the recipe.
Most classic potato bread recipes are like the overly sweet white sandwich bread you’ll find on the grocery store shelf. They’re fortified with sugar, as well as eggs and dairy products, to give them a soft, rich texture. I debated veganizing a potato bread in this style, but in actuality I don’t prefer my sliced bread that way.
Instead, I used a really basic bread dough, added mashed potato, and then used just enough liquid to bring the dough together. Using instant (rapid rise) yeast allows for a short proofing time and a substantial amount of oven spring, so there’s not a lot of fuss with shaping the loaves.
The result is a vegan potato bread, with no specialty ingredients needed, an impressive crust, soft fluffy interior, and a little bit of potato flavor. If you would like, you can even used leftover prepared vegan mashed potatoes (the kind with garlic, vegan butter, etc.), substituted by weight for the plain mashed potatoes used here. Bon appetit!
Vegan Potato Bread
Soft, fluffy vegan potato bread made with no dairy or eggs. Bakes up with a nice crispy browned crust, and a moist interior with light potato flavor; stays soft at room temperature for a few days.
To a mixing bowl, add the bread flour, salt, and instant yeast, and stir together. Add the non-dairy milk, the mashed potato, and the olive oil. Stir to combine until a dough forms. It will generally seem dry at first and then come together.
Transfer the dough to a lightly floured surface and knead for 5 minutes, or until elastic. (Alternately, use a mixer with a dough hook). Add as little extra flour as you can get away with during this process.
Once done kneading, place the dough in a bowl and cover it with a damp towel. Place it in a warm location inside your home, such as near the oven. In winter I sometimes turn on my oven for about 60 seconds to get some heat circulating, then turn it back off and put the bread inside. Let the dough rest until approximately doubled in size, which is generally about 30 to 45 minutes using the rapid-rise yeast, depending on ambient conditions.
Line a baking sheet with parchment paper. Divide the dough in half and shape each half into an oblong ball, and place on the baking sheet. If desired, use a sharp knife to score the top of the loaves. Let the shaped loaves rest for another 10 minutes while preheating the oven to 425 degrees Fahrenheit. Don't worry if they look a little flat; this bread gets a lot of oven spring.
Bake the vegan potato bread for approximately 40 minutes, or until the crust is browned all over the outside, and when tapped the bread sounds hollow inside. Remove from the oven, and let cool for at least an hour before slicing. If you let it cool for a few hours, you'll have the best results. You can slice it earlier than that, but it may still be a bit moist (as in my photos) and not as good for spreading things onto it. If you let it cool completely, the potato bread will have a nice tight crumb.
POTATO COOKING: Boiled potatoes work best since the potatoes supply a lot of the moisture for the bread. You can use roasted or steamed potatoes, and may just need to add some extra liquid to bring the dough together - totally fine. Leftover mashed potatoes work too!
Adapted from Happy Foods Tube and my own old recipe.
More yeast-based recipes from the blog: