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.
Clarefisher
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Ingredients
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
Method
Prep:25min ›
Cook:50min ›
Extra time:8hr proofing ›
Ready in:9hr15min
- 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.
- Preheat oven to 230 C / Gas 8.
- 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.
- Place dough into greased loaf tin. Bake in preheated oven for 45-50 minutes.
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