Maori Potato Bread (rewena Paraoa)
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To make starter, peel and slice the potatoes, then cook in boiling, salted water for 10 minutes or until tender. Drain and mash until smooth. Cool, then place in a large container – it will need room to ferment.
Add the plain flour and sugar, mixing to form a dough-like consistency. Cover with a tight-fitting lid and leave in a warm place to ferment for up to 3 days in cold weather or 1 day in warm weather. Starter is ready when it begins to rise and bubble.
To make bread, place the starter in a bowl with the plain flour, caster sugar and hot water. Stir to form a soft dough, then knead for 3 minutes or until smooth.
Liberally grease a 1 litre loaf pan with butter and place the dough inside. Cover with a clean tea towel and set aside in a warm, draught-free place for 2 hours or until doubled in size.
Preheat oven to 180°C. Place pan in oven and bake for 45 minutes, then remove from oven and brush with the melted butter and sprinkle with the caster sugar. Return to oven for a further 15 minutes or until golden and just caramelised on top.
Cut into slices and serve hot with butter, manuka honey or golden syrup.
400 g floury potatoes
300 g plain flour
55 g caster sugar
260 g (1 cup) starter
350 g plain flour
110 g caster sugar
125 ml hot water
1 tbsp melted butter
1 tsp caster sugar, for sprinkling
Hinzugefügt von: Natália Martins
Konsultiert: 2426 X
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