This bread turned out much more artisanal than I expected. I took someone’s advice and cut an X into the top. Fancy effect. I feel so Olde-World.
Here is Phase 2 of the dough, when you sprinkle the chives, work them in, then let it rise a second time.
I saved half the bread for snacking the day I made it…
…and the other half for sandwiches and toast.
Ok, I can’t make yeast bread. I can make any kind of quick bread you can think of, but yeast bread has always been a failure for me. Yeast rolls and biscuits…fine! No problem! I’ve worked out the kinks with those. But with regular bread…past results have been unsuccessful. To my great surprise, I did it this time with roaring success. Maybe potato bread is forgiving. It is definitely soft, tasty, and forms a great crust. (Not too hard, not too soft.)
I just happened to have a bag of chives, flour, and 1 large russet potato in the fridge. I’d been pondering ways to use the chives because I didn’t want them to go to waste. We were out of bread, and unable to splurge at the bakery, so I made my own. What resulted was perfect bread for a week. I was worried that it would go hard after a day, but it is still soft enough for sandwiches on day 3.
This recipe made a HUGE round loaf, three times the size of my head. So if I do it again, I will make 2 small loaves. If you use a loaf pan, use a metal one. My loaf pan is stoneware, and I feel this is the reason my other yeast breads have failed. (I base this theory on my experience with yeast rolls. In glass or stoneware, the rolls never cook all the way.)
Ingredients: (Adapted from Vegan Planet, by Robin Roberston)
- 1 packet active dry yeast
- 1 cup warm water – not too hot- don’t kill the yeast!
- 1 tsp sugar or maple syrup
- 2 tbs any oil, (I used corn oil.)
- 2 tsp salt
- 1 cup cold mashed potatoes, mashed or beaten until smooth
- 1 cup soy milk or other dairy-free milk
- 5 cups all-purpose flour
- 2-4 tbs minced chives, depending on how much you like
1. In a large bowl, combine yeast and 1/4 cup of the warm water. Add sugar and stir to dissolve. Let stand for 10 minutes, then stir in remaining 3/4 cup water, oil and salt. Mix in the potatoes, then stir in the soy milk. Add half the flour, then stir to combine. Work in the remaining flour to form a stiff dough. Transfer to a floured work surface.
2. Flour your hands and knead the dough well until it is smooth and elastic. Place in a lightly oiled bowl and turn over once to coat. Cover with a clean towel or oiled plastic wrap. Let rise in a warm place until doubled, 1-2 hours.
3. After dough has risen, oil a baking sheet or loaf pan and set aside. Punch the dough down and knead lightly. Place on floured work surface again and sprinkle with chives. Knead to distribute the chives and until dough is elastic. Shape the dough into the loaves you desire, (one large or two small, loaf pan or free-form,) and place in prepared pan or sheet. Flatten the loaves slightly, cover with towel or plastic wrap and let rise again about 45 minutes.
4. After second phase of rising is finished, preheat oven to 400. Use sharp knife to cut an X in the top of loaf ,or loaves. Bake on center rack until golden brown 35-45 minutes. If you tap the loaf and it sounds hollow, it is done.
Doubles as breakfast.