Wheat bread (vegan)

Here, instead of milk, we use potato water. Take a medium size potato. Peel. Grate. In a vessel, add grated potato and 2 and 1/2 cup water. Bring to boil. Simmer until water reduces to half (1 and 1/4 cup). You can prepare the potato water ahead and refrigerate it. Bring it to room temperature when you are about to make bread.

Wheat flour -  3 cups and 1 Tbsp for dusting
Potato water - 1 and 1/4 cup
Sugar - 2 Tbsp and 1 tsp
Olive oil - 4 Tbsp
Salt - 1 and 1/2 tsp
Yeast - 1 and 1/2 tsp

Take 1/4 cup lukewarm potato water, add 1 tsp sugar and yeast. Mix well. Set aside to rise, 10 minutes.

Combine flour, sugar.

Add oil and remaining potato water to risen yeast mixture. Add wet ingredients to flour mix, adding little by little, mixing well with a spatula. You will get a wet dough. Allow dough to rest, 5 minutes. Place dough on a lightly floured work surface, Knead gently, 10 minutes (lift, spread and throw or stretch and pull). You will get a loose, soft dough; not sticky.

Place in a large bowl. Cover bowl with a wet cloth and set aside to rise in a warm place, until it doubles in size, 1 hour. Gently deflate dough. Shape and place in greased loaf pan. Brush with oil. Sprinkle rolled oats. Cover with wet cloth and and let dough rise until doubled, 45 to 60 minutes.

Preheat oven to 200 C. Bake for 15 minutes. Remove from oven. Allow to cool in pan.

Recipe from Anu Garg