Vegan Potato Bread

This bread is so gorgeous and has such an amazing texture that your loved ones will be certain you purchased it from a bakery!

Serves: 20Hands-on: 30 minutesTotal: 5 hours 30 minutesDifficulty: Medium

Serves: 20


  • 2 1⁄4 tsp. active dry yeast (1 packet)
  • 1⁄4 cup water, warm (110° to 115°F)
  • 1⁄2 cup soy milk, warm (110° to 115°F)
  • 1⁄2 cup potatoes, cooked and mashed
  • 2 Tbsp. vegan margarine, melted
  • 3 Tbsp. sugar
  • Egg replacement equal to 1 egg
  • 3 cups bread flour
  • 1 tsp. salt


  • In a small bowl, dissolve yeast in the warm water. Set aside.
  • In a large bowl, combine warm soy milk, mashed potatoes, margarine, sugar, and egg replacement. Add 1 1⁄2 cups flour and mix well. Stir in salt and yeast mixture. Cover and allow to rise in a warm area for 1 1⁄2 hours. Mix in remaining 1 1⁄2 cups flour.
  • Turn dough out onto a lightly floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with a kitchen towel, and allow to rise until doubled in bulk. Punch down dough a few times and shape into a slightly oblong loaf. Place loaf on a lightly greased baking sheet. Cover and allow to rise again until doubled in size.
  • Preheat oven to 350°F. Cut a 1⁄4-inch-deep slice down the length of the loaf. Lightly dust the top with flour and bake for 30 to 40 minutes. Transfer to wire rack to cool.