I can’t tell you how much I LOVE this bread. I’ve made it several times now and it goes great with pasta, soups–pretty much anything, even just for a snack. It smells wonderful, too as it bakes. I’ve never been very good at making yeast breads, but this one always turns out, however, adequate warmth for the bread to rise is crucial. The best place is on the stove top of your oven with your oven on warm. For me, that doesn’t work because my oven is mounted in the wall with the microwave mounted above it. I have found that if my dishwasher happens to be running, the counter top above it gets nice and warm, too. I settled for a sunny spot on the kitchen table.  I also took lots of pictures of the process…and please note, this recipe makes 2 of these beautiful loaves!

INGREDIENTS:
1 C plain soy milk
1 C leftover mashed potatoes
3 Tbs vegan pesto
1 Tbs olive oil
1 1/2 tsp salt
1 tsp sugar
1 pkg active dry yeast (2 1/4 tsp)
1/4 C warm water
4 C all-purpose flour (or you can use bread flour), or more if needed

DIRECTIONS:
In a large saucepan, heat the soy milk until hot but not boiling. Stir in potatoes, pesto, oil, salt and sugar, stirring until well mixed.

(Soy milk mixture and yeast mixture)
Transfer to a large bowl and set aside to cool to room temperature.
In a small bowl, combine the yeast and water, stirring to dissolve the yeast. Let the mixture stand for 10 mins then stir it into the potato mixture. Add about 1/2 of the flour, stirring to combine. Work in the remaining flour to form a soft dough, then transfer to a lightly floured surface.

Add up to 1/2 C of additional flour, if needed.
Knead the dough until it is smooth and elastic, about 8 mins, using additional flour as needed to keep the dough from sticking.

Place the dough in a large (use a pretty large bowl) lightly oiled, turning the dough to coat with oil.

Cover w/plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 hour. Test dough by poking it with your finger. It is ready if the indentation from your finger remains.

(After first rising)
Lightly oil a large baking sheet and set it aside. Punch down the dough and turn it out into a lightly floured surface. Knead the dough for 5 mins. Divide the dough in half (use a sharp knife), shape into two round loaves and place them on the prepared baking sheet.

Cover again with clean plastic wrap or dish towel and let rise for another 45-60 mins.

(After 2nd rising)
Preheat oven to 375 degrees. Uncover dough and use a sharp knife to cut 1 diagonal slash in the top of each loaf. Bake until golden brown, about 25-30 mins. (I think they came out perfect at about 22-23 mins, but every oven is different). The bread is done if it sounds hollow when tapped on the bottom. (I didn’t do this–seemed a bit too much to do to a piping hot loaf of bread). Cool on a wire rack for 30 mins before slicing. (I waited about 15-20 mins and it was so yummy warm)!

Recipe source: 1000 Vegan Recipes