Māori Rewena Paraoa (Potato Bread)
A recipe from New Zealand.
🇳🇿 New ZealandmaorirewenapotatoBreadtraditionalfermentedcomfortFoodfamilyStylebeginnerFriendlybakedeggFree
Nutrition (per serving)
240Calories
6 gProtein
48 gCarbs
2 gFat
4 gSugar
500 mgSalt
Ingredients
- 1 medium Potato (for starter)
- 2 tbsp Flour (for starter)
- 1 tsp Sugar (for starter)
- 500 g Plain flour
- 1 tsp Salt
- 300 ml Warm water
- 30 g Butter (melted)
Method
- Boil potato until soft, mash with 2 tbsp flour and sugar. Leave in warm place 2–3 days until bubbly (rewena starter).
- Mix 500 g flour and salt. Add starter and warm water to form dough. Knead 10 min until smooth.
- Place in greased tin, rise 1–2 hours until doubled. Brush with melted butter.
- Bake 200°C 30–35 min until golden and hollow-sounding. Cool on rack. Soft, slightly tangy Māori potato bread.
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