Radio New Zealand - Te Reo Irirangi o Aotearoa

Māori Bread

Chef: Cameron Petley (chef at The Master's Table, Putaruru Hotel and a contestant in series 2 of NZ Masterchef ) as heard on Nine To Noon Monday 6 August 2012

Tags: baking, bread, Kiwi

Hunter from the Heartland by Cameron Petley
Published by Random House NZ

Ingredients

(Makes 1 loaf)

Batter

• 2 cups flour
• 2 tablespoons yeast
• 1 cup warm water

Dough

• 8 cups flour
• 3 cups water
• 3 tablespoons sugar
• 1 teaspoon salt

Method

Preheat oven to 180°C.

If you have the time you can punch down and rise the bread several times for a denser loaf.

For the batter, put flour and yeast into a bowl with warm water and leave for 10–20 minutes to rise and bubble.

For the dough, place second measure of flour in a bowl and make a well in the middle. Pour in batter and second measure of water, along with sugar and salt. Mix to form a dough and knead until smooth and elastic. Put dough into a buttered pot and leave to rise in a warm place until doubled in size.

Bake bread for 1 hour. You will know when your bread is done by the smell and it will sound hollow when you tap it.

Turn out and wrap in a damp cloth to keep fresh.