How to Make Maori Potato Bread [Rewena Bread]

Maori potato bread, aka Parāoa rēwena, is a treasured part of New Zealand’s culinary heritage. I do not lie when I say it’s so delicious and versatile staple. It’s a must try, if you’re a curious baker and food enthusiast. Here’s a recipe for how to make Maori potato bread, with a soft, fluffy texture and a flavor that will transport you to the heart of Aotearoa!

Table of Contents

• Ingredients
• How to Make Maori Potato Bread
• What to Do When Something Goes Wrong
• Serving Suggestions
• Variations and Modern Twists to Try!
• Discover Maori Potato Bread Today!
• How to Make Maori Potato Bread: FAQs

Ingredients

To create your own delicious Maori potato bread, you’ll need

• Potatoes: The star of the show is, of course, potatoes. You can use any type of potato, but we recommend using starchy potatoes like Russets or Yukon Golds for the best texture.
• Flour: You’ll also need all-purpose flour to give your bread structure and help it rise. If you’re gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend.

Tips for Ingredients

When it comes to the potatoes, you’ll want to choose ones that are firm and free of blemishes. Give them a good scrub under running water to remove any dirt or debris. You can leave the skins on for added texture and nutrition, or peel them if you prefer a smoother bread. Aim for about 2 cups of mashed potatoes, which is roughly equivalent to 3-4 medium-sized potatoes.

If you want to experiment with different flavors and textures, you can try substituting some of the all-purpose flour with whole wheat flour, rye flour, or even cornmeal. Just keep in mind that these substitutions may affect the overall texture and rise of your bread.

Ideally you should use an active sourdough starter for this. But if you don’t have any, you can use either active dry yeast or instant yeast in this recipe. If using active dry yeast, you’ll need to dissolve it in warm water before adding it to the other ingredients. Instant yeast, on the other hand, can be mixed directly into the dry ingredients. If you don’t have yeast on hand, you can still make potato bread using baking powder as a leavening agent, but the texture will be slightly different.

Equipment Needed

• First, grab some sturdy mixing bowls for combining ingredients. If you’re feeling traditional, look for Maori-style wooden bowls called “kumete.”
• Next, you’ll need rimmed baking sheets to provide a stable surface for your loaves in the oven. No baking sheets? Get creative with an oven-safe skillet or clean tin can.
• Of course, an oven is needed, but if you have access to a traditional Maori earth oven called a “hangi,” you could try baking your bread the old-fashioned way.
• While not essential, a kitchen scale, bench scraper, bread knife, and cooling rack can streamline the process. Remember, your hands are the most important tool in the kitchen.

How to Make Maori Potato Bread

In a large mixing bowl, combine the mashed potatoes, flour, sourdough starter, and salt. Gradually add in the warm water and mix until a shaggy dough forms. If the dough feels too sticky, add a bit more flour; if it’s too dry, add a splash more water. Once the dough comes together, turn it out onto a lightly floured surface.

Now it’s time to put some elbow grease into it! Knead the dough for about 10 minutes until it becomes smooth and elastic. This step is crucial for developing the gluten in the dough, which gives your bread its signature chewy texture. If you’re not sure if you’ve kneaded enough, try the windowpane test: stretch a small piece of dough between your fingers until it’s thin enough to see light through without tearing.

Once your dough is kneaded, place it in a lightly oiled bowl and cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free spot for about an hour, or until it’s doubled in size. This is where the magic happens as the yeast works its way through the dough, creating those delightful air pockets that make your bread light and fluffy.

After the first rise, punch down the dough to release any excess air bubbles. Shape it into a round or oval loaf, depending on your preference. Place the shaped loaf on a baking sheet lined with parchment paper and cover it again for a second rise, about 30-45 minutes. This extra rise gives your bread an even better texture and flavor.

Preheat your oven to 425°F (220°C). Just before baking, slash the top of your loaf with a sharp knife to allow for expansion during baking. This also creates a beautiful, rustic look. Bake the bread for 35-40 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

Let it cool slightly before slicing and enjoying your homemade Maori potato bread!

What to Do When Something Goes Wrong

Don’t let a few hiccups discourage you from making Parāoa rēwena. Here are some common baking issues you might encounter, and how to fix them.

The Dough is Too Sticky

If your dough is sticking to your hands and the kneading surface like glue, don’t panic. This is a common problem that’s easy to fix. Simply add a little more flour, a tablespoon at a time, until the dough becomes less sticky and more manageable. Be careful not to add too much flour, as this can make your bread dense and dry.

My Bread Isn’t Rising

There are a few reasons why your bread might not be rising. First, check the expiration date on your yeast. If it’s past its prime, it may have lost its leavening power. Next, make sure you’re using warm water (not hot) to activate the yeast. If the water is too cold, the yeast won’t wake up; too hot, and you’ll kill it.

Another culprit could be the temperature of your kitchen. Yeast thrives in warm environments, so if your kitchen is on the cooler side, try finding a warmer spot for your dough to rise, like on top of the fridge or in the oven with just the light on.

The Crust is Too Dark

If your bread is browning too quickly, tent it with a piece of foil during the last 10-15 minutes of baking. This will allow the inside to finish cooking without burning the crust.

The Bread is Dense and Heavy

Dense, heavy bread is often the result of not kneading the dough enough or letting it rise for too long. Make sure you’re kneading until the dough is smooth and elastic, and only let it rise until doubled in size. Over-proofed dough will collapse in the oven, leading to a dense texture.

Serving Suggestions

Time to enjoy the fruits of your labor!

Butter

One of the simplest and most satisfying ways to enjoy your freshly baked Maori potato bread is to slice it while it’s still warm and spread a generous amount of butter on top. The butter will melt into the soft, fluffy interior, creating a rich and indulgent treat.

For an extra burst of flavor, try using compound butter infused with herbs like rosemary or garlic.

Hearty Soups and Stews

Maori potato bread is the perfect accompaniment to a steaming bowl of soup or stew. Its sturdy texture holds up well when dipped into broth, making it an ideal choice for soaking up all those delicious flavors. Try serving it alongside a traditional Maori boil-up, a comforting dish made with pork bones, potatoes, and native greens like watercress or puha.

As a Base for Open-Faced Sandwiches

Slice your potato bread into thick pieces and use them as a base for open-faced sandwiches. Top with your favorite spreads, cheeses, meats, and vegetables for a quick and easy meal. The subtle sweetness of the potato bread pairs well with savory toppings like smoked salmon, avocado, and cream cheese.

Torn and Dipped in Olive Oil

For a rustic appetizer, tear your bread into bite-sized pieces and serve with a dish of high-quality extra virgin olive oil for dipping. The bread’s slightly chewy texture and mild flavor make it an excellent vehicle for showcasing the fruity, peppery notes of the oil. Add a sprinkle of flaky sea salt and freshly ground black pepper for an extra pop of flavor.

Variations and Modern Twists to Try!

While traditional Maori potato bread is a beloved classic, there’s always room for creativity in the kitchen. Try these ideas!

• Add herbs like rosemary or thyme to the dough for a savory note, or mix in some grated cheese for a tangy kick. For a sweet version, fold in some cinnamon, raisins, or even chocolate chips. The possibilities are endless!
• Use a stand mixer fitted with a dough hook to knead the dough, or let your bread machine do all the work for you. When it’s time to bake, a Dutch oven or even a slow cooker can create the perfect environment for your loaf to rise and develop a crispy crust.
• For those with dietary restrictions, sub out wheat flour with a gluten-free blend. Just be sure to add xanthan gum to help the bread hold together. Vegan versions can be made by replacing the butter with a plant-based alternative and using water instead of milk.

Discover Maori Potato Bread Today!

Don’t be afraid to experiment with flavors, adapt the recipe to your needs, and enjoy the process of baking. With practice, you’ll soon be creating perfect loaves of Maori potato bread!

How to Make Maori Potato Bread: FAQs

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