This Vegan Potato and Rosemary Bread is soft and delicious.
This recipe makes two small loaves and lasts 3-5 days.
Using the potato in this recipe adds a whole new flavour to a rosemary loaf. It is also a great way of getting extra vegetables into your diet.
I made this recipe because I had some potatoes that needed to be used up, this is a great recipe for that!
I would really like to try making this using sweet potatoes as they are super healthy and taste great.
This recipe is super easy to follow and tastes great!
This is a great bread for a picnic, on the side of a meal or as a snack.
Check out our soups and stew page to see what you could pair this with.
You could try toasting this bread with some cheese, I think that would taste amazing!
I used dried rosemary for this bread. You could use fresh but remember they will have slightly different flavours. I prefer fresh in bread over all though.
Remember to taste it and check you are happy with the amount and add more if needs be.
I hope you love this as much as we do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Potato & Rosemary Bread - Makes Two Small Loaves
Ingredients
385g Mashed Potato
375g Plain Flour
1 Packet Instant Yeast
⅓ Cup Vegan Milk - I use Oat milk but any plant based milk will work.
3 tbsp Oil - I use olive oil but any oil will work.
2 tbsp Dried Rosemary - You could try fresh rosemary too.
Method
In a large mixing bowl stir together the flour, yeast and rosemary.
Add the milk, oil and mashed potato.
Mix together until combined. It will be quite dry to begin with.
Knead the dough for about 5 minutes.
Put the dough in an oiled bowl and cover.
Leave to rise for 45 minutes.
Half the dough and place them onto a lined baking tray.
Use your hands to shape the dough into oblong shapes.
Let sit for another 10 minutes while you preheat the oven to 220c.
Bake for 40 minutes.
Let cool for 30-60 minutes before cutting into the load.
Serve
Enjoy!
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