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Rēwena Bread

Baking your own potato bread is easy with this recipe for Rēwena Bread! Perfect for Matariki and also feasting with whānau year-round!
Photo of Rēwena Bread

Ingredients

  • 1 tablespoons dried yeast
  • 1 cup potato, mashed
  • 1 cup warm water
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 3 cups flour
  • 1 teaspoons salt
  • 1 tablespoons dried yeast
  • 1 cup potato, mashed
  • 1 cup warm water
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 3 cups flour
  • 1 teaspoons salt

Method

  1. Step 1 of 8
    In a small bowl combine the yeast and sugar.
  2. Step 2 of 8
    Place the water into another bowl and sprinkle over the yeast and sugar mix. Let it stand for 10 minutes until frothy.
  3. Step 3 of 8
    In another bowl, combine the mashed potato and olive oil.
  4. Step 4 of 8
    Into a large bowl place the flour and salt, and stir through the potato.
  5. Step 5 of 8
    Pour the wet ingredients into the dry, combining well. Tip onto a lightly floured bench, and knead for 5 minutes until well combined.
  6. Step 6 of 8
    Grease and line the base of a 22cm cake tin. Place the dough into the tin then into a warm place for 1 hour until it has doubled in size.
  7. Step 7 of 8
    Preheat an oven to 180°C (fan-forced 160°C).
  8. Step 8 of 8
    Bake the bread for 45 minutes or until it sounds hollow when tapped. Remove from the oven and move onto a wire rack to cool.

Nutrition per serving

768 Kilojoules
Protein5 grams
Fat3 grams
Carbs32 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    In a small bowl combine the yeast and sugar.
  2. Step 2 of 8
    Place the water into another bowl and sprinkle over the yeast and sugar mix. Let it stand for 10 minutes until frothy.
  3. Step 3 of 8
    In another bowl, combine the mashed potato and olive oil.
  4. Step 4 of 8
    Into a large bowl place the flour and salt, and stir through the potato.
  5. Step 5 of 8
    Pour the wet ingredients into the dry, combining well. Tip onto a lightly floured bench, and knead for 5 minutes until well combined.
  6. Step 6 of 8
    Grease and line the base of a 22cm cake tin. Place the dough into the tin then into a warm place for 1 hour until it has doubled in size.
  7. Step 7 of 8
    Preheat an oven to 180°C (fan-forced 160°C).
  8. Step 8 of 8
    Bake the bread for 45 minutes or until it sounds hollow when tapped. Remove from the oven and move onto a wire rack to cool.

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