Rewena

INGREDIENTS

Group 1

200g        Potatoes or Kumara

200g         Water

200g         Flour

2g              Yeast (or 100g of Yeast starter dough)

50g            Honey Syrup

Group 2

750g           Flour

25g              Salt

25g              Butter

25g               Honey Syrup

200g              Water

 

PROCEDURE.

  1. In a pot place your peeled potatoes/ Kumara and water, put on boil till softened. reweigh and top up with water to make 400g.
  2. Mash potatoes/ Kumara and once cooled place in mixer with honey, flour and yeast/ starter. mix with a dough hook till a wet dough forms, place in a a bowl and cover with a damp cloth.
  3. leave for a minimum of 32 hours or up to 5 days if starter/ yeast is not used.
  4. Add all of group 2 minus butter to group 1 and mix to form a soft dough adjusting water as needed.
  5. once dough has just formed add butterwork until dough is fully formed, place in greased high top tins (cake tins are perfect for this)
  6. prove till twice its size and bake in steamed oven at 220 degrees for 20 mins, decrease oven temp to 200 degrees open damper valve and bake for a further 10 mins.
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