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Post Options Post Options   Likes (0) Likes(0)   Quote bluecoraldiver Quote  Post ReplyReply Direct Link To This Post Topic: Baking Bread
    Posted: 31 May 2010 at 1:39pm
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I've been experimenting lately with baking bread and this is my latest result.
 
 
Any of you guys given it a crack yet?

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Post Options Post Options   Likes (0) Likes(0)   Quote tas-tackle Quote  Post ReplyReply Direct Link To This Post Posted: 31 May 2010 at 10:35pm
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try this....
3 1/2 cups of white all purpose flour
1/2 cup of wheat flour
1/4 teaspoon of yeast
1 1/2 teaspoon of salt
2 cups of warm water

Shove all this into a large bowl and mix. This will take you all of 3 mins.. cover and leave on the bench for 18 hours.. Grab a tray and place some olive oil, enough to smear the surface and then spread some corn meal on top..  the wheat flour will do if you have none...  You will be able to "pour" the bread mix onto the tray with the help of a spatula.. White flour over the top and with floured hands, fold it over one end then the other, then one side and the other.. flip over .. with a sharp knife cut a cross on the top and sprinkle flour..  Place a tea towel on top and leave for 2 hours....
Into oven.. 210c for 35-40 mins.. It will rise somewhat and when tapped with a knife will sound hard..  I grind up pumpkin, sunflower seeds and fresh rosemary and put into the flour mix...
Going to try caraway seeds nest time...
Its all very simple  and only takes .....   time...


http://www.tas-tackle.co.nz
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Post Options Post Options   Likes (0) Likes(0)   Quote Kezza Quote  Post ReplyReply Direct Link To This Post Posted: 08 Jun 2010 at 5:49pm
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Made some Rewana yesterday....

3 Tablespoons sugar
1 1/2 Tablespoon granulated active yeast
1.5kg plain flour
1 Lt warm water

mix sugar and yeast in water.

put flour in large bowl - make a 'well' and add the liquid - mix until combined then turn out on to a lightly floured surface - knead with floured hands.

place dough in an oven tray.

set aside in 'warm' place for 45mins - dough should 'rise'

place in a preheated 200degree oven on bake for 10mins then turn do heat to 180 for a further 50mins.

take out of oven and wrap in slightly damp towel/mutton cloth for 20mins.

enjoy!

was my first go at it and even a couple of Maoris gave it a thumbs up!
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Post Options Post Options   Likes (0) Likes(0)   Quote Badfish Quote  Post ReplyReply Direct Link To This Post Posted: 08 Jun 2010 at 7:10pm
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I don't mean to tell ya how to suck eggs Kezza but what you made is just bread, as lovely as I'm sure it was. My "auntys" always give me a clip when I call my ma paraoa, rewana.

Technically rewana should be made with a potato starter. I've got a mean recipe if you've got some time on your hands to try out. It's very easy, it takes a couple days to make the yeast. It can get a bit difficult if you want to keep the starter alive for ages but it's not that hard to knock a loaf or two up. Just say the word and I'll flick you the recipe, I'd be beaten if I put it up on here
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Post Options Post Options   Likes (0) Likes(0)   Quote Fissure Quote  Post ReplyReply Direct Link To This Post Posted: 08 Jun 2010 at 7:23pm
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we bought a bread maker a few years ago. although it made mouth watering bread, in the end it looked like it was me that had the bun in the oven...LOL we had to stop using it.

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Post Options Post Options   Likes (0) Likes(0)   Quote Kezza Quote  Post ReplyReply Direct Link To This Post Posted: 08 Jun 2010 at 9:38pm
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awesome stuff Badfish - keen as thank-you - will keep it to myself.....I just followed a recipe headed up 'Matariki Rewana' that was sent to us....I knew it wasn't 'the real deal' like my nana used to make with a potatoe bug but certainly tasted pretty similar.....guess like most things these days even time-old recipes get 'synthesized' to speed up the process....Pancakes in a bottle, bolanaise sauce in a jar, keg hangis, electric smokers, bread cookers etc all employed to speed things up with consistancy.
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Post Options Post Options   Likes (0) Likes(0)   Quote jake10 Quote  Post ReplyReply Direct Link To This Post Posted: 08 Jun 2010 at 9:49pm
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badfish , dont been auww , can you send me that recipe , i get my cousins to send my Rewana and kinas from Gisborne , would love to give it a crack .. make mean as frybread too , gunna try Kezza's one as well .
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Post Options Post Options   Likes (0) Likes(0)   Quote jake10 Quote  Post ReplyReply Direct Link To This Post Posted: 08 Jun 2010 at 9:49pm
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sorry badfish i meant to say dont be mean ..
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Post Options Post Options   Likes (0) Likes(0)   Quote Badfish Quote  Post ReplyReply Direct Link To This Post Posted: 09 Jun 2010 at 2:40pm
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Originally posted by Kezza Kezza wrote:

awesome stuff Badfish - keen as thank-you - will keep it to myself.....I just followed a recipe headed up 'Matariki Rewana' that was sent to us....I knew it wasn't 'the real deal' like my nana used to make with a potatoe bug but certainly tasted pretty similar.....guess like most things these days even time-old recipes get 'synthesized' to speed up the process....Pancakes in a bottle, bolanaise sauce in a jar, keg hangis, electric smokers, bread cookers etc all employed to speed things up with consistancy.
 
Your preaching to the choir now bro, I can make my peace with some of the convinence stuff but some of it just makes me sick, CHICKEN IN A CAN? WTF!
It's changed entire cultures, it's disheartening as a chef that a lot of people now a days can't even tell the difference between frozen and fresh vege, or the people who think chicken bacon tastes just like real bacon... those people oughta be shame-a yo selfs!
 
Anyways, rant over, I'll dig out the recipe and more importantly the method and flick them off to yas tomorrow avo
 
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Post Options Post Options   Likes (0) Likes(0)   Quote Kezza Quote  Post ReplyReply Direct Link To This Post Posted: 09 Jun 2010 at 3:29pm
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yeah bae - saw that shiiiit advertised on TV the other day - WRONG!!

o'som thanks heaps!!!
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Post Options Post Options   Likes (0) Likes(0)   Quote Bender Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jun 2010 at 9:45am
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I leapt in here thinking it was the latest Bradley recipe... wrong. But... smoked bread? Anyone for smoked bread?
Nobody has ever come up with a great idea after a second bottle of water.


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Post Options Post Options   Likes (0) Likes(0)   Quote Badfish Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jun 2010 at 5:28pm
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We use to make smoked bread crumbs, not that good by themselves but awesome in Chicken Fried Steak!

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