SLICE APP REVIEW RECIPES

VEGAN POTATO BREAD - FORKS OVER KNIVES

Vegan Potato Bread - Forks Over Knives image

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.

Provided by FORKSOVERKNIVES.COM

Total Time 3 hours

Prep Time 20 minutes

Number Of Ingredients 6

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)

Steps:

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.

VEGAN POTATO BREAD - FORKS OVER KNIVES

Vegan Potato Bread - Forks Over Knives image

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.

Provided by FORKSOVERKNIVES.COM

Total Time 3 hours

Prep Time 20 minutes

Number Of Ingredients 6

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)

Steps:

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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