Insanely Delicious and Easy Cheese Potato Bread (It's Vegan!)

By WoonHeng · 45 min

Ingredients

Instructions

1. Stir the flour, salt and baking powder together in a large bowl. Add the milk while stirring with chopsticks or a spatula until combined; a few dry spots may remain.
2. Add the softened vegan butter and knead by hand into a soft dough, using a glove if it sticks. Cover the dough with a damp paper towel, then cover the bowl with a lid. Refrigerate for about an hour or overnight.
3. Boil the whole potato, pierced with a fork and covered with water, for 30 to 45 minutes until tender. Move it to an ice bath, then peel it.
4. Mash the potato until smooth. Season with nutritional yeast, ¼ teaspoon salt, chopped scallions and vegan mayo, then mix and taste, adjusting the salt as needed since some vegan cheese is saltier.
5. Lightly flour a work surface and take the dough out of the refrigerator.
6. Roll the dough into a large thin circle about 12 to 14 inches in diameter.
7. Shred about ½ cup of vegan cheese in the middle of the dough, then top with the seasoned mash and more cheese if needed.
8. Lift the edges of the dough and pleat them toward the middle to seal all the openings.
9. Gently roll the sealed dough flat into a bread about 10 to 12 inches in diameter.
10. Melt 1 tablespoon of butter in a hot skillet. Place the bread seam-side down, brush the top with melted vegan butter, and pan-fry until each side is deeply golden, flipping a few times if needed.
11. Serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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