Hutt Central School
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Recipes

Rewena paraoa
Ingredients 
Serves: 4 
·       1 potato
·       1 cup flour
·       1 teaspoon sugar
·       1 cup water
·       5 cups flour
·       1 teaspoon salt
·       1 teaspoon bicarb soda

Directions
Preparation: 20min  ›  Cook:1hour  ›  Extra time:1day resting  › Ready in:1day1hour20min 

1.     Peel and dice potato. Place in pot with 1 cup water, cover and simmer until mashing consistency. Mash and cool to lukewarm then add flour and sugar. Mix to a firm texture then cover and allow to sit in a warm place for 24-48 hours.

2.     After 24-48 hours, set aside on tablespoon of dough in a large Agee jar. Cover and keep in a warm place. Feed one day with a 1/2 cup of warm potato water then the next day with 1 teaspoon of sugar. This is your "bug" which is your base for making future loaves. Skip this step if you are only making one loaf of rewena bread.

3.     Mix 5 cups of flour, 1 teaspoon of salt and 1 teaspoon on bicarb soda. Pour in rewena from step one then mix. Add more water if needed. Kneed for 10 minutes. Put in a greased dish then set in a warm place to rise. Place in a cold oven (do not preheat) and bake at 180 degrees C for one hour. This allows the bread to rise further while oven warms.

Tip
If you are only making one loaf, you can skip step two.
Hutt Central School
6 Railway Avenue 
Lower Hutt 5010
Phone: (04) 566 0059
email:  admin@huttcentral.school.nz