Recipe Category: Vegan
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Ingredients
Makes 2 loaves
- 1 cup plain soy milk
- 1 cup leftover mashed potatoes
- 3 tablespoons pesto
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 package active dry yeast (21/4 teaspoons)
- 1/4 cup warm water
- 4 cups all-purpose flour or bread flour, or more if needed
Method
- In a large saucepan, heat the soy milk until hot but not boiling
- Stir in the potatoes, pesto, oil, salt and sugar, stirring until well mixed
- Transfer to a large bowl and set aside to cool to room temperature
- In a small bowl, combine the yeast and the water, stirring to dissolve the yeast
- Let the mixture stand for 10 minutes, then stir it into the potato mixture
- Add about half the flour, stirring to combine
- Work in the remaining flour to form a soft dough, then transfer to a lightly floured surface
- Add up to 1/2 cup of additional flour, if needed
- Knead the dough until it is smooth and elastic, about 8 minutes, using additional flour as needed to keep the dough from sticking
- Place the dough in a large lightly oiled bowl, turning the dough to coat with oil
- Cover with plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 hour
- Test dough by poking it with your finger
- Its ready if the indentation from your finger remains
- Lightly oil a large baking sheet and set it aside
- Punch down the dough and turn it out onto lightly floured surface
- Knead the dough for 5 minutes
- Divide the dough in half, shape into 2 round loaves and place them on the prepared baking sheet
- Cover the loaves with plastic wrap or clean dish towel
- Set aside in a warm place and let rise again for 45 minutes
- Preheat the oven to 375°F
- Uncover dough and use a sharp knife to cut 2 or 3 diagonal slashes in the top of each loaf
- Bake until golden brown, about 35 minutes
- The bread is done if it sounds hollow when tapped on the bottom
- Cool on a wire rack for 30 minutes before slicing
Full List of Vegan Recipes
Full List of Bread Recipes