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