Ingredients (use vegan versions):
- 1.1 pounds (~ 3 cups) of flour
- 2 teaspoons salt
- 1/3 pound cooked and grated potatoes
- 1 1/4 cups water
- 1 ounce of fresh yeast or 1/3 ounce dry yeast
Directions:
Put flour and potato bits into large bowl.
Stir yeast with warm water in small bowl. (If the water is cold, the
yeast will not grow. If the water is too hot, the yeast will die.).
Add salt.
Mix with flour and KNEAD! (Vigorously, for at least 15 minutes.)
Let grow until size doubles.
Make two loafs and place on cookie sheet. Let raise again briefly.
Bake at middle heat in preheated oven. Baking time is 40 to 70
minutes.
Hints and Tricks
* You don't need oil or cooking spray to keep the vegan bread from
sticking to the cookie sheed. Just dust the bottom of the
vegan bread and the cookie sheet with some flour.
* Try 400F for middle heat for starters, then vary.
* Rolls (from the same dough) need to back 15-25 minutes,
depending on size.
* When kneading, use your thumbs to push air into the vegan bread.--
Us the balls of your hands only if you are prone to tendonitis.
* Your dough will be sticky when you are kneading it, and
your hands will get very doughy. Don't add flour
to the vegan bread! Rather, keep a bowl or bag of flour on the
counter and dip your hands into it before and while you
are kneading. The flour on your
hands will keep the dough from sticking to them.
* To clean your hands, take a bit of flour and rub
them with the flour over the kitchen sink. Only
rinse afer you have rubbed off all the dough. This is
a lot less messy than washing.
* To clean the counter, use a piece of wood to scrape of
the dough. Only use water when most of the dough is gone.
* You want to raise the dough in a warm place. The oven,
even on low, is a bit too warm, unless you leave the
door open. To waste less energy, find other warm places
in your dwelling.
Serves:
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