Vegan Old Tyme Potato Bread
Discover the rustic charm of Vegan Old Tyme Potato Bread, a hearty, plant-based twist on a nostalgic classic. This recipe features russet potatoes in both the dough and reserved cooking water, lending the bread a moist texture and a subtle, earthy flavor. With a soft crumb and golden crust, this yeast-risen loaf is perfect for cozy breakfasts, sandwiches, or alongside soups and stews. Made with simple pantry staples like bread flour, sugar, olive oil, and salt, it ensures wholesome goodness without animal products. Plus, the traditional kneading and double-rise method guarantees a bakery-quality result that’s worth every minute of effort. Elevate your vegan baking repertoire with this timeless yet accessible recipe.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1.5 cups Water
- 2.25 teaspoons Active dry yeast
- 5 cups Bread flour
- 2 teaspoons Salt
- 2 tablespoons Sugar
- 2 tablespoons Olive oil
Instructions
Start by peeling and dicing the russet potatoes. Place them in a pot with enough water to cover them, and bring to a boil. Cook until tender, about 15 minutes.
Drain the potatoes, reserving 1 cup of the potato cooking water. Mash the potatoes until smooth and let both the potatoes and water cool to lukewarm.
In a large mixing bowl, combine 1/4 cup of the lukewarm potato water with the active dry yeast. Stir to dissolve and let it sit for about 5 minutes, until the yeast becomes foamy.
Add the mashed potatoes, the remaining potato water, olive oil, sugar, and salt to the yeast mixture. Stir to combine.
Gradually add the bread flour, one cup at a time, mixing well after each addition, until a soft dough forms. You may not need all 5 cups, or you might need a little more depending on humidity.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Place the dough into a lightly oiled bowl, turning the dough to coat it in oil. Cover with a damp cloth and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
After the first rise, punch down the dough and divide it in half. Shape each half into a loaf and place in two greased 9x5 inch loaf pans.
Cover the pans with a towel and allow them to rise again until doubled, about 30-45 minutes.
Preheat your oven to 375°F (190°C).
Once the dough has risen, bake in the preheated oven for 35-40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before slicing. Enjoy your homemade vegan old tyme potato bread!
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4796 mg | 209% | |
| Total Carbohydrate | 578.8 g | 210% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 31.0 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 2706 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.
