Ingredients with Measurements:
- 2 cups of Rewena Paraoa (Maori potato bread) mix
- 1/2 cup of warm water
- 2 tablespoons of olive oil
- 1/4 cup of pitted olives, finely chopped
- 1/4 cup of sun-dried tomatoes, finely chopped
- 1 teaspoon of sea salt
Special Equipment Needed:
- Bowl
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix together the Rewena Paraoa mix, warm water, and olive oil until combined.
3. Add the olives, sun-dried tomatoes, and sea salt and mix until combined.
4. Place the dough on a lightly floured surface and knead for 5 minutes.
5. Place the dough on a parchment-lined baking sheet and shape into a round loaf.
6. Bake for 25 minutes, or until golden brown.
7. Let cool before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8 slices
Nutritional Information:
Calories: 120
Fat: 4g
Carbohydrates: 17g
Protein: 2g
Substitutions for Ingredients
- Olives: capers, anchovies, or artichoke hearts
- Sun-dried tomatoes: fresh tomatoes, roasted red peppers, or roasted eggplant
Variations:
- Add herbs such as rosemary, thyme, or oregano
- Add different types of olives such as Kalamata or green olives
- Add different types of cheese such as feta or Parmesan
Tips and Tricks:
- For a crispier crust, brush the top of the loaf with olive oil before baking.
- For a softer crust, wrap the loaf in foil before baking.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes.
Presentation Ideas:
Serve with a side of olive oil and balsamic vinegar for dipping.
Garnishes:
Sprinkle with fresh herbs such as rosemary, thyme, or oregano.
Pairings:
Pair with a glass of white wine or a light beer.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
If the dough is too sticky, add more Rewena Paraoa mix.
Food Safety Advice:
Always wash your hands before and after handling food.
Food History:
Rewena Paraoa is a traditional Maori bread made from potatoes. It is believed to have been brought to New Zealand by the first Maori settlers.
Flavor Profiles:
This bread has a savory flavor with a hint of sweetness from the sun-dried tomatoes.
Serving Suggestions:
Serve as an appetizer or as a side dish.
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