Ingredients with Measurements:
- 2 cups of warm water
- 2 teaspoons of active dry yeast
- 2 tablespoons of sugar
- 2 tablespoons of vegetable oil
- 2 teaspoons of salt
- 5 cups of all-purpose flour
- 2 tablespoons of butter
- 2 large onions, thinly sliced
- 2 tablespoons of brown sugar
- 2 tablespoons of balsamic vinegar
- 1/2 cup of crumbled feta cheese
Special Equipment Needed:
- Large mixing bowl
- Wooden spoon
- Baking sheet
- Parchment paper
- Frying pan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the warm water, yeast, sugar, vegetable oil, and salt. Stir until the yeast is dissolved.
2. Gradually add the flour, stirring with a wooden spoon until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, until doubled in size.
5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
6. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheet.
7. Bake the Rewena bread for 25 minutes, or until golden brown.
8. Meanwhile, in a large frying pan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes, until the onions are softened and lightly browned.
9. Add the brown sugar and balsamic vinegar and cook for an additional 5 minutes, until the onions are caramelized.
10. To serve, top each Rewena bread with the caramelized onions and feta cheese.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 12 pieces
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 36g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute whole wheat flour.
- For the butter, you can substitute olive oil.
- For the feta cheese, you can substitute goat cheese.
Variations:
- For a vegan version, omit the feta cheese and substitute the butter with olive oil.
- For a spicier version, add 1/2 teaspoon of red pepper flakes to the caramelized onions.
Tips and Tricks:
- Make sure the water is warm, but not too hot, when you add it to the yeast.
- Knead the dough for at least 5 minutes to ensure a light and fluffy texture.
- Let the Rewena bread cool completely before serving.
Storage Instructions:
The Rewena bread can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The Rewena bread can be reheated in a 350°F oven for about 5 minutes, or until heated through.
Presentation Ideas:
The Rewena bread can be served on a platter with the caramelized onions and feta cheese arranged around the edges.
Garnishes:
- Chopped fresh parsley
- Chopped fresh chives
- Sliced olives
Pairings:
- Hummus
- Tzatziki
- Baba ganoush
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Grilled fish
Troubleshooting Advice:
If the Rewena bread is not rising, make sure the yeast is still active. You can test the yeast by adding a pinch of sugar to the warm water and stirring until dissolved. If the yeast is still active, it will foam.
Food Safety Advice:
Make sure the Rewena bread is cooked through before serving. The internal temperature should reach at least 165°F.
Food History:
Rewena bread is a traditional Maori bread from New Zealand. It is made with a combination of flour, yeast, and warm water.
Flavor Profiles:
The Rewena bread has a light and fluffy texture with a slightly sweet flavor. The caramelized onions and feta cheese add a savory and salty flavor.
Serving Suggestions:
The Rewena bread can be served as an appetizer or as a side dish. It can also be served with a variety of dips and spreads.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: New Zealand