|
Ingredients:
- 1 C plain soy milk
- 1 C leftover mashed potatoes
- 3 Tbs pesto (I used Classico brand)
- 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.
- 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.
- 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.
- 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. The bread is done if it sounds hollow when tapped on the bottom. Cool on a wire rack for 30 mins before slicing.
Source: Epicurean Vegan
|
