3 1/2 cups of white all purpose flour
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
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...
we had to stop using it.
 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. |
We use to make smoked bread crumbs, not that good by themselves but awesome in Chicken Fried Steak!
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