MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Bread With Chives
 Categories: Breads
      Yield: 2 Loaves
 
  2 1/4 ts Active dry yeast (1 pkg)
      1 c  Water; warm
      1 ts Natural sugar or maple syrup
      2 tb Neutral vegetable oil
      2 ts Salt
      1 c  Mashed potatoes; cold
      1 c  Plain non-dairy milk;
           - unsweetened
      5 c  All-purpose flour;
           - more for kneading
    1/4 c  Fresh chives; minced
 
  In a large bowl, combine the yeast and 1/4 cup water. Add the sugar
  and stir to dissolve. Let the mixture stand for 10 minutes, then stir
  in the remaining 3/4 cup water, oil, and salt. Mix in the potatoes,
  then stir in the nondairy milk. Add about half of the flour, stirring
  to combine, then work in the remaining flour to form a stiff dough.
  Transfer to a lightly floured board.
  
  Lightly flour your hands and work surface. Knead the dough well until
  it is smooth and elastic, 8 to 10 minutes, using more flour as
  necessary so the dough does not stick. Place in a lightly oiled large
  bowl and turn over once to coat with oil. Cover with a clean kitchen
  towel or a piece of lightly oiled plastic wrap. Let rise in a warm
  place until doubled in bulk, 1 to 2 hours.
  
  Lightly oil a large baking sheet or two 5x9" loaf pans. Punch the
  dough down and knead lightly. Turn out onto a lightly floured work
  surface, sprinkle with the chives, and knead until the dough is
  elastic and the chives are well distributed, 3 to 5 minutes. Shape
  the dough into 2 loaves and place on the prepared baking sheet or in
  the loaf pans. Cover the loaves with a clean, damp towel or lightly
  oiled plastic wrap. Set aside in a warm place and let rise again
  until doubled in bulk, about 45 minutes.
  
  Meanwhile, preheat the oven to 400°F. Use a sharp knife to cut an X
  into the top of e loaves. Bake on the center oven rack until golden
  brown, 35 to 40 minutes. Tap on the bottom of the loaves--if they
  sound hollow, the bread is done. Remove from the sheet and let cool
  briefly on a wire rack before slicing.
  
  Recipe by Vegan Planet by Robin Robertson
 
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