A nice, crusty loaf of soft and sweet potato bread sounds perfect. I sort of miss my bread machine days when we were only milk and egg free instead of also wheat free. I used to make 3 loaves a week! Sadly, gluten free, vegan breads in a bread machine produce a nice door stopper, patio stones, or a weapon for intruders. It cannot be called bread.
I like to make rolls or flat breads more than I like to make loaves these days but I am still nursing a headache and feeling a little blah. So, loaf it is! Soup doesn't care what shape the bread was before it gets dunked. Neither do I.
Preheat oven to 375 and grease a loaf pan.
1 package yeast
1 tablespoon sugar
1-1/4 cup plain Soymilk, heated to 120
2 tablespoons melted margarine
2-3/4 to 3 cups GF baking mix
1/2 cup mashed potato flakes
1/2 teaspoon salt
Combine yeast, sugar, and warm Soymilk in the bowl of your mixer. Whisk until yeast is dissolved. Add the melted margarine and 1 cup baking mix and the mashed potato flakes. Mix until smooth. Add another 1-1/2 cups baking mix and the salt. Mix until a soft dough forms. You may need to add more baking mix if too wet.
Press into prepared pan. Cover with plastic wrap and a towel and allow to rise in a warm place, like on top of your preheated for about 40 minutes. The bread won't double in size. It's good if you can gently press a finger on top and you leave an indentation.
Bake for 15 minutes. Brush with melted margarine and return to oven for 10 more minutes until golden.
Remove from pan onto a cutting board. Cool and slice with serrated knife.
Don't be afraid to dunk!