Paraoa Parai (Potato Bread)

    9 hours 15 min

    This is bread originates from New Zealand. It's made from fermented potato water and contains no added yeast. Serve slathered in butter, if desired.

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    Makes: 1 loaf

    • Potato Starter
    • 250g plain flour
    • 3 medium potatoes, sliced
    • 1 teaspoon caster sugar
    • 250ml water
    • 625g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt

    Prep:25min  ›  Cook:50min  ›  Extra time:8hr proofing  ›  Ready in:9hr15min 

    1. To make the starter: Boil the potatoes in 250ml water until soft. Cool to lukewarm. Mix in flour and sugar. Pour into glass jar and cover with a clean cloth. Stand in a warm place until fermented. Let sit for at least overnight. When fermented, strain and reserve liquid.
    2. Preheat oven to 230 C / Gas 8.
    3. To make the bread: Sift flour, bicarbonate of soda and salt. Make a well in the centre. Pour in the strained potato liquid. Mix well and turn out onto a floured surface. Knead for 10 minutes, adding a little water if the mixture is too firm.
    4. Place dough into greased loaf tin. Bake in preheated oven for 45-50 minutes.

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