First proof your yeast: prepare a ¼ cup of warm water no warmer than 110 degrees Fahrenheit, add a teaspoon of sugar, and the amount of yeast the recipe calls for. Give the mixture a quick stir, then set aside for 5–10 minutes. If the yeast is alive, it will begin to foam and bubble. (If you are using Instant Yeast you can skip this part.
While the yeast is proofing mix together all your dry ingredients in a large mixing bowl, Sugar, Flour, Salt, Dry Oat Milk, and Dry Potato Flakes. If you are using "Instant Yeast" you can add that in with the dry.
In another bowl melt the butter in the microwave in 10-sec increments till just soft and slightly melted. You don't want it too hot.
In another bowl make your flax eggs: 2 tbsp ground flax meal with 5 tbsp water. Or if using egg alternative follow directions on the package to make the equivalent of 2 eggs.
Mix all wet ingredients together, Water, Vanilla & Lemon Extract, Egg Alternative, and Vegan Butter. This is where you will add in your proofed yeast if you're using Active Dry Yeast. Whisk till all incorporated.
Slowly incorporate your wet into your dry stirring in a folding motion with a large wooden spoon. Once it becomes too difficult to mix with a spoon switch to hands.
Form into a smooth ball adding flour or warm water till you get the desired consistency. Place a towel over top and let rise for one hour.
Remove from bowl and form into a loaf and place in a bread pan and allow to rise again until it reaches the top edge of the pan.
Bake in a preheated 350-degree oven for about 30 mins. or until golden brown in color. Serve warm with vegan butter.
