Dairy-Free Old Tyme Potato Bread
Discover the comforting charm of homemade baking with this Dairy-Free Old Tyme Potato Bread recipe—a delightful blend of rustic simplicity and modern dietary needs. Perfectly soft and flavorful, this bread is crafted using mashed medium potatoes and their reserved cooking water to create an irresistibly tender crumb without any dairy. Enriched with olive oil, sugar, and active dry yeast, this loaf is easy to prepare and ideal for those seeking a dairy-free alternative to traditional potato bread. With a golden crust and an airy texture, it’s perfect for sandwiches, toast, or pairing with hearty soups. Whether you're kneading dough for the first time or seasoned in bread baking, this recipe captures the joy of homemade comfort food while accommodating a dairy-free lifestyle.
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Recipe Information
Ingredients
- 2 pieces Medium potatoes
- 2 cups Water
- 5 cups All-purpose flour
- 1 tablespoon Active dry yeast
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
Begin by peeling the potatoes and cutting them into cubes. Place them in a saucepan and cover with 2 cups of water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
Once cooked, drain the potatoes, reserving the cooking water in a separate bowl. Mash the potatoes until smooth.
Add the mashed potatoes back to the reserved cooking water and allow the mixture to cool until it's warm to the touch, about 105°F to 115°F.
In a large mixing bowl, combine the cooled potato mixture, active dry yeast, and sugar. Stir gently until the yeast begins to dissolve. Let this mixture rest for about 5 minutes, or until it becomes foamy.
Add the salt, olive oil, and 2 cups of flour to the yeast mixture. Stir until a thick batter forms.
Gradually add the remaining flour, 1 cup at a time, mixing well after each addition. Continue until the dough comes together and is no longer sticky.
Turn the dough onto a lightly floured surface and knead it for about 10 minutes, until it is smooth and elastic.
Lightly oil a large bowl with olive oil, place the dough inside, and turn it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it has doubled in size, about 1 to 1.5 hours.
Punch down the risen dough and transfer it to a lightly floured surface. Shape it into a loaf.
Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it with a kitchen towel and let it rise for an additional 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for about 30 to 40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your Dairy-Free Old Tyme Potato Bread!
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 560.6 g | 204% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 30.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
