Potato Kale Bread {Vegan}

Have you gone OILY yet? Learn how to save 24% on healthy life-changing essential oils HERE!

Day 351.

Remembering my renewed pledge to make more bread, I decided to use my Indian Potato Kale Soup to create a new bread recipe based on mashed potato bread. I created a similar recipe way back on Day 34: Mashed Chickpea Cauliflower Bread. This is a great all-in-one meal bread, full of nutrients from the tomatoes, kale and “chicken.” I went with half whole wheat flour and half white for this recipe for a heartier bread that’s soft.

Potato Kale Bread
Adapted from Mashed Chickpea Cauliflower Bread.
Ingredients for 2 large loaves

  • 1 1/2 cups  Indian Potato Kale Soup
  • 2 cups warm water
  • 2 1/4 teaspoons dry active yeast
  • 2 tablespoons margarine, melted
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 5-6 cups flour (I used half whole wheat flour and half all-purpose)

Directions
Mash or immersion blend Indian Potato Kale Soup and combine in stand-mixer with warm water and yeast. Add margarine, molasses and salt. Stir. Gradually add flour 1/2 cup at a time until a soft dough ball is formed.

Turn dough out onto floured surface and knead until smooth (about 4 minutes). Pour a bit of olive oil in bowl, add dough ball and turn to coat. Cover and let rise in warm area until doubled, about 1 hour.

Lightly flour 2 large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead until smooth, about 3 minutes. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf. Transfer to prepared baking sheets. Cover with dry towel or sprayed plastic. Let rise until almost doubled in volume, about 30 minutes.

Position 1 rack in center and 1 rack in top third of oven. Add a baking dish or pan to center rack and fill with 1-2 cups water (this gives the bread a hard crust without requiring an egg-wash). Preheat oven to 500 F. Using sharp knife, cut 5 diagonal slashes in surface of each loaf. Bake loaves 10 minutes. Reduce oven temperature to 400 F. Bake about 15 minutes longer, until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking. Cool on racks.

The Results
Mmm…crusty on the outside and incredibly soft on the inside. This bread turned out great. It was a little sticky in the kneading process, but the final product is the perfect texture. I love the subtle Indian spice and the tiny bites of potato and kale throughout the bread.

This post is shared with What’s for Lunch Wednesday , Gallery of Favorites, Simply Delish and Muffin Tin Monday.

Due to spam, I've decided to close comments on posts older than 14 days. However, I'd love for you to address any questions by joining my Facebook Group: Essential Oil Mamas!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I'm an affiliate with Amazon.com. If you use Amazon and would like to help me earn a little money to enable me to keep providing you excellent content, click this link for my favorite Julienne Peeler. You do not have to buy the item, but I'll receive a very small commission on anything you buy on Amazon within 24 hours. Thank you for your support!

Comments

  1. April @ The 21st Cen says

    I can only imagine how delicious this would be, made with such a yummy soup! It's also such a great way to use up leftover soup as well. Thank you so much for sharing this post with the Gallery of Favorites.

  2. Alea Milham says

    What a wonderful bread recipe! I love that you repurposed soup to make it. Thanks for sharing this with the Gallery.