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Print this Recipe    Maori Bread

Rewena Paraoa (Maori Bread)

2 C flour
3 medium slices potato
1 tsp sugar

Boil slices of potato with 1 cup of water until soft. Cool to
lukewarm and mix in the flour and sugar to a paste. Cover and
stand in a warm place until the mixture has fermented.

5 C flour
1 tsp salt
1 tsp baking soda
rewena (above)

Sift flour and salt into a bowl and make a well in the centre.
Fill with rewena and sprinkle baking soda over the top. Combine
and knead mixture for about 10 minutes, adding a little water if
the mixture is too firm. Shape into loaves or place the mixture
into greased loaf tins. Bake at 450F (230C) for 45-50 minutes.

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20 of 21 people found the following review helpful:
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notes, July 16, 2006 - 07:55 PM
Reviewer: Anonymous from NZ
You actually need to make your starter at teast 3 days before you want the bread. Once you've made it, over the next few days you need to feed it by adding potato water, from you potatoes you boiled for dinner:-), and sugar on alternating days. Then you use this to mix your bread. Once you've mixed your bread you cut a small portion from it to keep. This portion can then be fed as before to make another loaf, again it will take a few days of feeding to get it ready.

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15 of 19 people found the following review helpful:
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1st time rewana bread maker, September 12, 2004 - 10:59 PM
Reviewer: Anonymous from New Zealand.
I think its wonderful. But What I really wanted was the rewana bug. Our old ladies use to make it with potato water so thats the recipe i want. But the bread was awesome.

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10 of 15 people found the following review helpful:
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A question first......, September 6, 2004 - 06:38 AM
Reviewer: Anonymous from Christchurch, NZ
What does one do with the slices of potato? Are they removed or mashed in with the liquid

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5 of 5 people found the following review helpful:
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Susan Brown, November 26, 2005 - 04:05 AM
Reviewer: Anonymous from Manurewa, Auck NZ
To the lady from Austrailia who said her rewana turned out bitter and salty. Maybe using a different potatoe like a rua or a different one from the one she used would help make the bread a bit sweeter. Give it a go only trial and error will make a success.

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6 of 10 people found the following review helpful:
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beginners trial a flop, March 17, 2004 - 05:35 PM
Reviewer: Joanne Anderse-Toi from Australlia
In trial and error hopefully persistence too I'll get the knack and bake a fantastic Rewana. My first attemps were too heavy and yellowy and bitter to salty tasting. Any helpful comments would be great.

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