Maori Bread

"Surfing for New Zealand recipes I found this one on the hub-uk website; posted by 'Tallyrand' who is a chef in NZ (so he should know). There are two versions, but I'm just borrowing (and re-drafting) the instructions for one of them. Serve these hot with butter and golden syrup or honey, or serve them with savoury stews. Quantities were not given, but I'm guessing you'd make enough for 4 people. As you'll have realised, I've not tried this! Recipe posted for Zaar World Tour 2005."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
4
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Sift together the flour, salt and baking powder, then shake the dry mix through the sieve for a second time.
  • Add just enough milk to form a dough then knead dough for 5 minutes.
  • Roll the dough into 'sausage' shape; break off even sized pieces and deep fry at 180°C for 10 minutes until a light golden brown.
  • Drain and serve while still hot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I realize this is supposed to be a simple rustic bread, but we just didn't like it. I cut my "sausage" (which was 2 inch diameter) into 3/4 inch slices. By the time the middle was done (about 8 minutes), the crust was nearly impenetrable, but I did cut them in half and my kids scooped out the middles. I also should have added more salt. I guess I just expected this to be lighter. Sorry Caroline~
     
Advertisement

RECIPE SUBMITTED BY

I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London. I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too! I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food! I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them! <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly. As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too. If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes