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  • Prep-time: / Ready In:
  • Makes 1 loaf

This potato bread is so good that you’ll want to bake two loaves at a time. Use it to create delicious veggie sandwiches, bread pudding, or simply enjoy a slice with some homemade vegan butter. Be sure to let the bread cool completely (about 1 hour) before slicing it, as this creates the best texture and allows flavors to fully develop.

Tip: For easy freezing and to prevent stuck-together bread slices, cut several pieces of parchment or waxed paper the size of a slice of bread. Place a piece of paper between each slice and freeze in an airtight container.

Vegan Potato Bread cut into slices on a wood board

Ingredients

  • 1 lb. Yukon gold potatoes, peeled and cut into large pieces
  • ⅔ cup unsweetened, unflavored plant-based milk
  • 1 tablespoon date paste or pure maple syrup
  • 1 0.25-oz. package active dry yeast (2¼ teaspoons)
  • 2¾ cups + 1 tablespoon white whole wheat flour, plus more for dusting
  • ½ teaspoon sea salt (optional)

Instructions

  1. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket; bring to boiling. Steam, covered, about 20 minutes or until potatoes are tender when pierced with a fork. Remove from heat. Uncover pan and cool slightly. Thoroughly mash potatoes with a potato masher or ricer.
  2. Heat milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add date paste and yeast. Sprinkle 1 tablespoon flour over the milk mixture. Cover and set aside in a warm place at least 10 minutes or until frothy.
  3. Add the 2¾ cups flour, 1½ cups mashed potatoes, and salt (if using) to milk mixture. Process or mix on low speed for 2 minutes.
  4. If using a food processor, dust the bottom of a large bowl with flour and transfer dough to bowl. If using a stand mixer, leave the dough in the mixer bowl. Cover bowl with a damp cloth and set aside in a warm place about 1 hour or until dough doubles in size.
  5. Line a 9x5-inch loaf pan with parchment paper. Transfer dough to a lightly floured work surface and knead it a few times. Shape dough into an oblong ball and place in the prepared pan. Cover with a damp cloth and set aside in a warm place about 30 minutes or until doubled in size.
  6. Preheat oven to 375°F. Bake loaf about 40 minutes or until top is crispy and golden-brown. Remove loaf from pan and cool completely on a wire rack.
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Comments (27)

(5 from 3 votes)
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Arrhiannon5 months ago
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This is a lovely potato bread that is satifying and so very easy to make, especially with my stand mixer and a dough hook. My husband loves it and it lasts about a week in our home because we don’t eat bread every day. I keep it in the fridge so it won’t mold. If you would like a new apporach to an old recipe, give it a try.

Deborah5 months ago
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Just asking if I change to quinoa flour from white wheat flour (food sensitivity)? Would it be ok with it? I haven’t tried it yet.

Alice6 months ago
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How do I make this without a dough blade. Need instructions to make by hand please.

Joanne6 months ago
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Can you just stir this in a bowl and knead by hand? Do you have to use a food processor or mixer?

Mrinal Dossal6 months ago
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Can this be made with a GF flour ??

Donna Morris8 months ago
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OMG. I’ve made it three times. I promise you it’s fool proof. I’m not a baker. I even used instant potato flakes. Yummie. I’m thinking I’m going to play with it next time and add seeds and nuts.

Lisa4 months ago
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To the person who used potato flakes- how much did you use and did you mix them up or out them in dry?

Fred Gutierrez8 months ago
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We are just now getting into a Whole Plant Based Food Diet and it’s challenging so we’re doing it in moderation. Lots of great info and recipes on the web that really helps. I think by adding the Nutrition Facts to the recipes would be of great help to anyones diet.
Fred / Redondo Beach Ca

Rhoda9 months ago
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I love this recipe!!! My new favorite. Can I cut out the 10 min wait if I use instant yeast vs rapid?

C Stans9 months ago
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After reading the comments I am trying to understand why using potatoes instead of just using a whole wheat recipe. Is there a different reaction to the quantity of gluten consumed, therefore this recipe?

Kristi9 months ago
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Can this be made without the date paste or maple syrup? I’m not a fan of the sweetness in most breads. If I didn’t use the sweetener would I need to add a little more flour? Thank you! Can’t wait to try this!

Mick Beaver9 months ago
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Hi! I found the King Arthur Baking Company article “How to reduce sugar in yeast bread” really helpful.

https://www.kingarthurbaking.com/blog/2017/05/16/reduce-sugar-in-yeast-bread

Donella MildrexlerMorris9 months ago
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Sugars feed the yeast so it will bloom.

Julia Danforth9 months ago
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To those looking for a gluten free sandwich bread, just be aware that GF bread truly is a different challenge than regular bread! I grew up on homemade/handmade whole wheat bread that my mom made 6 loaves at a time. I made my own from home ground grain for >20 years until I found out that my hubby was gluten intolerant. Then I went on a journey to make vegan whole grain GF bread. I’ve experimented with numerous recipes and techniques, mostly failures. Gluten IS what really makes a loaf type of bread, especially with the characteristic rise qualities of yeast bread that is truly whole grain. It’s the chemical reaction of gluten that is required. The closest I’ve come is a yeast raised whole grain quick bread stirred not kneaded, using buckwheat and millet. Just my observations and experience.

Cynthia9 months ago
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Can you use a bread machine for this recipe?

Di9 months ago
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How would this be if I switched it out for brown whole wheat self raising flour?

Cinda Reeves9 months ago
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I hope to try it GF tomorrow if I get a chance & will post my results if I can get it done.

Melissa Ledet Kolb6 months ago
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How did it work out? This recipe caught my eye but I can’t do it with wheat.

Laura9 months ago
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Just curious if the GF flour worked. My daughter is gluten free and it is so hard to find a recipe that actually comes out well.

Debbie Lopez9 months ago
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Would this recipe work in a bread machine? I am looking to buy a bread machine but would not want to waste money if these recipes would not work in one.

Patricia Miller9 months ago
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I tried this recipe in my bread machine. Came out like a brick and I was using active yeast I brought last week. It was also tasteless. So I can say I’m not a fan.

Thomas Chilton9 months ago
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I made it in my Zojirushi bread machine. Pu ingredients in in this order
85 g cooled mashed potato
2/3 cup Trader Joe’s Hemp milk
1 TBS date paste
150 g White whole wheat flour
150 g un bleached all purpose flour
1 tsp sea salt
2 tsp yeast

Cooked on Course 1 (White bread cycle).

There is definitely room for tweaking but it came out pretty good for a first attempt. Things to fool around with would be ratio and types of flour, adding things like seeds, rising times, hydration, baking time. Using the potato is a really good idea. It’s the first “FOK” type bread I’ve tried that was successful in the bread machine. Others have been like adobe bricks. 2 year old and 7 year old both really liked it.

Craig Laughlin9 months ago
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I plan to try it and will post my results.

Michael Habony9 months ago
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Can this be made gluten free? Instead of regular flour use a gluten free one?

Ann Marie5 months ago
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Gluten in wheat flour serves a particular purpose. That is what causes the strings of dough to form and capture air for rising. I believe you will have better success with a tried and true GF recipe instead of trying to play with a gluten bread recipe.

Kathy Lytle9 months ago
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I had the same question. It’s extremely frustrating that out of the 16 bread recipes that they’ve listed, only 3 are actually gluten free! I guess I’m just tired of plant-based recipes not taking gluten into consideration. Okay done with the rant

Moon Karen9 months ago
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I was wondering the same thing? Can this be made with gluten-free flour?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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