Paraoa Parai Fried Bread Recipe 385 Food

PARAOA PARAI - FRIED BREAD RECIPE - (3.8/5)

Steps:

• 1) Combine flour, baking powder and salt in a large bowl. Set aside. 2) Combine water, milk and lard or butter in a large measuring cup. 3) Slowly add liquids to flour and mix just until dough forms a ball. Knead in the bowl, about 10 times, to form a smooth ball that is not sticky. A small amount of flour may be added if needed. Cover dough with a damp towel or plastic wrap and let sit for 30 minutes. 4) Heat oil in a deep fryer or a high-sided pan. If using an electric pan set thermostat to 350 degrees F. 5) Divided dough into 8 approximately equal pieces. Pat on a floured board or with floured hands to form circles about 5 to 6-inches in diameter. Place dough, a piece at a time, into hot oil and cook for 2 minutes per side. Drain on paper towels. Repeat until all dough is used. Yield: 8 pieces.

REWENA PARAOA (MAORI BREAD)

Steps:

• These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!
• To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.
• Mash potato thoroughly with any remaining water in pot & set aside.
• When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.
• Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.
• It is ready when it bubbles and begins to rise. If this does not do this on the first day, feed it as with colder weather.
• Pre-heat oven to 200c.
• Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.
• In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant.
• Mix ingredients until combined adding extra water if required.
• Turn out onto floured bench and knead lightly for approximately 10 minutes.
• With the remaining dough, split in 1/2 and shape into baking tins or onto trays.
• Bake in pre-heated over for approximately 30-40 minutes or until golden.
• Turn out of trays, slice and eat hot with butter.
• Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.