Preparation time2 hrs
Cook time1 hr
Baking your own potato bread is easy with this recipe for Rēwena Bread! Perfect for Matariki and also feasting with whanau year-round!
- Dried yeast - 1 Tbsp
- Sugar - 2 Tbsp
- Warm water - 1 cup
- Potato, mashed - 1 cup
- Olive oil - 2 Tbsp
- Flour - 3 cups
- Salt - 1 tsp
In a small bowl combine the yeast and sugar.
Place the water into another bowl and sprinkle over the yeast and sugar mix. Let it stand for 10 minutes until frothy.
In another bowl, combine the mashed potato and olive oil.
Into a large bowl place the flour and salt, and stir through the potato.
Pour the wet ingredients into the dry, combining well. Tip onto a lightly floured bench, and knead for 5 minutes until well combined.
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.
Preheat an oven to 180°C (fan-forced 160°C).
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.
PER SERVE • Energy 768Kj • Protein 5g • Total Fat 3g • Saturated Fat 0g • Carbohydrates 32g • Sugars 3g • Sodium 206mg
Dietary and nutritional info supplied by NZ Nutrition Foundation