It’s been a minute since I posted a new yeast bread, and as one of the world’s foremost potato lovers, it was about time I updated my ancient vegan potato bread recipe.
Transcending its confusing 2013 origins to become a modern vegan potato bread to please the masses, this recipe now has rewritten instructions, simplified steps, new photographs, and weight measurements.
This bread previously used a blend of spelt flour and brown rice flour as it was originally developed during my WFPB kick. You can still use spelt flour and add some extra vital wheat gluten to get some spring. But I do strongly prefer the “white bread” version for flavor and texture, so that’s now the focus of the recipe.
Most classic potato bread recipes are like the overly sweet white sandwich bread you’ll find on the grocery store shelf.