Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 cup sundried tomatoes
- 1/4 cup fresh basil, chopped
Special Equipment Needed:
- Mixing bowl
- Whisk
- 9-inch round cake pan
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix together oil, sugar, eggs, and buttermilk.
4. Add wet ingredients to the dry ingredients and stir until just combined.
5. Fold in sundried tomatoes and basil.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10 slices
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Substitutions for Ingredients
- Vegetable oil: Canola oil or melted butter
- White sugar: Coconut sugar or brown sugar
- Buttermilk: Plain yogurt or milk
- Sundried tomatoes: Roasted red peppers
- Fresh basil: Dried basil or oregano
Variations:
- Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Substitute the sundried tomatoes with 1/2 cup of olives or feta cheese.
- Add 1/2 teaspoon of garlic powder for an extra kick of flavor.
Tips and Tricks:
- Make sure to not overmix the batter, as this will result in a dense and dry bread.
- For a sweeter bread, add an extra tablespoon of sugar.
Storage Instructions:
Store Rewena Bread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Rewena Bread can be reheated in a 350°F (175°C) oven for 5-7 minutes or in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve Rewena Bread with a dollop of butter or cream cheese.
- Slice Rewena Bread and top with fresh tomatoes and basil.
- Cut into cubes and serve as an appetizer with a dip.
Garnishes:
- Fresh basil
- Chopped walnuts
- Sliced olives
- Feta cheese
Pairings:
- Salads
- Soups
- Stews
- Grilled vegetables
Suggested Side Dishes:
- Roasted potatoes
- Sauteed greens
- Roasted vegetables
- Grilled meats
Troubleshooting Advice:
- If the Rewena Bread is too dry, add an extra tablespoon of oil or butter.
- If the Rewena Bread is too dense, add an extra tablespoon of buttermilk.
Food Safety Advice:
- Make sure to use fresh eggs and buttermilk when making Rewena Bread.
- Store Rewena Bread in an airtight container at room temperature for up to 3 days.
Food History:
Rewena Bread is a traditional Maori bread that is made with potatoes and is usually served with a variety of savory toppings. It is believed to have originated in New Zealand in the 19th century.
Flavor Profiles:
Rewena Bread has a savory flavor with hints of basil and sundried tomatoes.
Serving Suggestions:
Rewena Bread is best served warm with a dollop of butter or cream cheese. It can also be served as an appetizer with a dip or as a side dish with salads, soups, and stews.
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