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- Makes 1 loaf
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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.
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)
Instructions
- 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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Comments (29)
(4 from 4 votes)It would be nice if these recipe pages were monitored so questions could be answered. Or at least post a notice that it is not monitored so people won’t ask questions and expect a response.
Looking forward to trying this
This is a lovely potato bread that is satifying and so very easy to make, especially with my stand mixer and a dough hook. My husband loves it and it lasts about a week in our home because we don't eat bread every day. I keep it in the fridge so it won't mold. If you would like a new apporach to an old recipe, give it a try.
Just asking if I change to quinoa flour from white wheat flour (food sensitivity)? Would it be ok with it? I haven’t tried it yet.
How do I make this without a dough blade. Need instructions to make by hand please.
Can you just stir this in a bowl and knead by hand? Do you have to use a food processor or mixer?
Can this be made with a GF flour ??
OMG. I’ve made it three times. I promise you it’s fool proof. I’m not a baker. I even used instant potato flakes. Yummie. I’m thinking I’m going to play with it next time and add seeds and nuts.
To the person who used potato flakes- how much did you use and did you mix them up or out them in dry?
We are just now getting into a Whole Plant Based Food Diet and it’s challenging so we’re doing it in moderation. Lots of great info and recipes on the web that really helps. I think by adding the Nutrition Facts to the recipes would be of great help to anyones diet. Fred / Redondo Beach Ca
I love this recipe!!! My new favorite. Can I cut out the 10 min wait if I use instant yeast vs rapid?
After reading the comments I am trying to understand why using potatoes instead of just using a whole wheat recipe. Is there a different reaction to the quantity of gluten consumed, therefore this recipe?
Can this be made without the date paste or maple syrup? I’m not a fan of the sweetness in most breads. If I didn’t use the sweetener would I need to add a little more flour? Thank you! Can’t wait to try this!
Sugars feed the yeast so it will bloom.
Hi! I found the King Arthur Baking Company article "How to reduce sugar in yeast bread" really helpful. https://www.kingarthurbaking.com/blog/2017/05/16/reduce-sugar-in-yeast-bread
To those looking for a gluten free sandwich bread, just be aware that GF bread truly is a different challenge than regular bread! I grew up on homemade/handmade whole wheat bread that my mom made 6 loaves at a time. I made my own from home ground grain for >20 years until I found out that my hubby was gluten intolerant. Then I went on a journey to make vegan whole grain GF bread. I’ve experimented with numerous recipes and techniques, mostly failures. Gluten IS what really makes a loaf type of bread, especially with the characteristic rise qualities of yeast bread that is truly whole grain. It’s the chemical reaction of gluten that is required. The closest I’ve come is a yeast raised whole grain quick bread stirred not kneaded, using buckwheat and millet. Just my observations and experience.
Can you use a bread machine for this recipe?
How would this be if I switched it out for brown whole wheat self raising flour?
I hope to try it GF tomorrow if I get a chance & will post my results if I can get it done.
Just curious if the GF flour worked. My daughter is gluten free and it is so hard to find a recipe that actually comes out well.
How did it work out? This recipe caught my eye but I can't do it with wheat.
Would this recipe work in a bread machine? I am looking to buy a bread machine but would not want to waste money if these recipes would not work in one.
I plan to try it and will post my results.
I made it in my Zojirushi bread machine. Pu ingredients in in this order 85 g cooled mashed potato 2/3 cup Trader Joe’s Hemp milk 1 TBS date paste 150 g White whole wheat flour 150 g un bleached all purpose flour 1 tsp sea salt 2 tsp yeast Cooked on Course 1 (White bread cycle). There is definitely room for tweaking but it came out pretty good for a first attempt. Things to fool around with would be ratio and types of flour, adding things like seeds, rising times, hydration, baking time. Using the potato is a really good idea. It’s the first “FOK” type bread I’ve tried that was successful in the bread machine. Others have been like adobe bricks. 2 year old and 7 year old both really liked it.
I tried this recipe in my bread machine. Came out like a brick and I was using active yeast I brought last week. It was also tasteless. So I can say I'm not a fan.
Can this be made gluten free? Instead of regular flour use a gluten free one?
I was wondering the same thing? Can this be made with gluten-free flour?
I had the same question. It's extremely frustrating that out of the 16 bread recipes that they've listed, only 3 are actually gluten free! I guess I'm just tired of plant-based recipes not taking gluten into consideration. Okay done with the rant
Gluten in wheat flour serves a particular purpose. That is what causes the strings of dough to form and capture air for rising. I believe you will have better success with a tried and true GF recipe instead of trying to play with a gluten bread recipe.