Homemade Potato Bread

I haven’t had potato bread since going vegan, I’m not sure if a vegan version exist commercially so I was ecstatic to see not one but two recipes for potato bread in The Bread Lovers Bread Machine Cookbook by Beth Hensperger. One version calls for you to bake and mash your own potatoes and the other calls for instant potato flakes. Beth seemed pretty in love with the instant potato flakes version so I chose the quick route and went with the recipe using instant potato flakes. Here’s my veganized recipe for Potato Bread using a bread machine:

 

Potato Bread

Makes 1 ½ pound loaf

½ cup water

2/3 cup almond milk

1 ½ tablespoons extra virgin olive oil

1 ½ tablespoons agave nectar

2 ½ cups bread flour

1/3 cup instant potato flakes

1 tablespoon gluten (optional)

1 ¼ teaspoons salt

2 ¼ teaspoon bread machine yeast

Place all ingredients in the pan according to the order in manufacturer’s instructions (usually liquids on bottom, solids on top) be sure not to put the potato flakes and the liquids close together as he flakes will absorb the liquids too fast and change the outcome of the finished product.

Set the crust on medium and use the basic white bread cycle (do not use delayed start for this bread).

When the baking cycle ends immediately remove the bread from the plan and place it on a rack to cool. Allow to cool to room temperature before slicing.