Thursday, March 15, 2012

Catching up from Spring Break! My Vegan Adventure

Hey! This recipe is one I tried over spring break and I promise it is delicious. This is a daily staple that you could really use with any veggies. It is Potato Bread.

I decided to put a twist on it and make potato bread with chives.

Here it goes...

You need 2 1/4 teaspoons (1 packet) active dry yeast
1 cup warm water
1 teaspoon sugar or pure maple syrup
2 tablespoons corn oil
2 teaspoons salt
1 cup cold mash potatoes
1 cup of soy milk or other dairy-free milk
5 cups unbleached all-purpose flour, plus more for kneading
2 tablespoons minced fresh chives

1. In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir and dissolve. Let the mixture stand for 10 minutes, then stir the remaining 1/4 cup water, the corn oil, and salt. Mix the potatoes, then stir in the soy milk. Add half of the flour, stirring to combine, then work into remaining flour to form a stiff dough. Then transfer this to a lightly floured board.

2. Lightly flour your hands and work surface. Knead the dough well until it is smooth and stretchy. DO this for about 8-10 minutes. If you have to use more flour to make sure the dough does not stick. Place the dough into a lightly oiled large bowl and turn over once so you can coat it with oil. Cover with a clean kitchen towel or a piece of lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.
3. During all this, lightly oil a baking sheet and set it aside. Punch the dough and knead lightly. Turn out onto  lightly floured work surface, sprinkle with the chives and knead until the dough is stretchy and the chives are well distributed, do this for 3-5 minutes. Shape the dough into 1 large or 2 small round loaves and place on the prepared baking sheet. Flatten the loaf or loaves slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set it aside in a warm place and let rise again until doubled in bulk, about 45 minutes,

4. Preheat the oven to 400 degrees F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves. If they sound hollow the bread is done. Remove from the sheet and let cool somewhat on a wire rack before slicing.

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