Vegan potato bread

Vegan Aperitif fingerfood
Total: 3 hr 10 min. | Active: 30 min.
vegan, lactose-free

This bread is as light and fluffy as a focaccia but has a wonderful taste of potatoes and chives. The bread can be torn by hand and topped with a spread of your choice. Personally, I like it best as it is with a couple of olives as an appetizer.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 8 person

Mashed potatoes
400 g mealy potatoes
  salted water
Dough
450 g light spelt flour
2 tsp salt
1 tsp vegetable bouillon powder
1 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
2 ½ dl soya drink
140 g vegan butter substitute, cut into pieces, soft
2 bunch chives, finely chopped
To shape the bread
2 tbsp vegan butter substitute, melted, left to cool

How it's done

Mashed potatoes

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until very soft. Drain the water, peel the potatoes, pass through a food mill or mash them with a potato masher. Allow the mashed potatoes to cool slightly.

Dough

Place the flour, salt, stock, sugar and yeast in a bowl with the mashed potatoes. Add the soya milk, vegan butter and chives, mix. Knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape the bread

Place the small, greased bowl upside down in the middle of the springform pan. Divide the dough into 18 pieces, shape into balls. Roll the dough balls in the butter and place in a circle around the bowl in the springform pan. Cover and leave to rise at room temperature for approx. 30 mins.

To bake

Approx. 40 mins. in the centre of an oven preheated to 190 °C. Remove from the oven, place on a cooling rack and leave to cool in the tin.

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