Best Takakau Maori Bread Recipes
TAKAKAU (MAORI BREAD)
Real Takakau has no rising agent (i.e. Baking Powder) just flour and water. This recipe is quite large in the quantity of flour used. It can be prepared and baked 35 minutes before a main meal is served. Or serve hot or cold with butter, jam and a cup of tea.
Provided by Pikake21
Categories Breads
Time 45m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat oven to 400F (200F)
- Sift flour and Baking Powder into a large bowl.
- Make a well in the center and pour in milk, combine mixture together.
- Turn out onto a floured bench and knead gently with floured hands.
- Roll to a flat round shape
- Ideally lightly flour a round pizza tray and knead dough into the tray and to the inside of the edges.
- Bake for approximately 30 minutes or until golden brown.
- Serve hot and/or allow to cool. Leftovers when cooled can be covered with a damp tea-towel and/or stored in an airtight container.
Nutrition Facts : Calories 129.9, Fat 1.2, SaturatedFat 0.6, Cholesterol 3.4, Sodium 103.3, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 4
MAORI BREAD
From Riana Mahe. Adapted from Sam Choy's Polynesian Kitchen. As a substitute for a deep pot, this will sometimes be baked in a large coffee can, using foil as a lid. Prep time includes rising time.
Provided by Chocolatl
Categories Yeast Breads
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine yeast, water and sugar in a large mixing bowl.
- Add all the flour at once.
- Mix well.
- Knead a few minutes until smooth and elastic.
- Grease a deep pot with a lid.
- Place dough in pot and cover.
- Let rise for 1 hour, or until doubled in size.
- Preheat oven to 350°F.
- Bake, covered, for 45 minutes.
- Remove lid and bake an additional 15 minutes.
- Remove from oven and take bread out of pot.
- Serve hot with honey-citrus butter.
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.
Provided by Mrs B
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 366.4, Fat 1, SaturatedFat 0.2, Sodium 403.8, Carbohydrate 77.4, Fiber 2.7, Sugar 0.3, Protein 10.3
MAORI (NEW ZEALAND) FRY BREAD
I was given this recipe by a Nagati Tarawhai cook while in New Zealand. The bread was wonderful . . . I've never tried to make myself, however I believe I've converted the recipe into U.S. standards. I made the original recipe notation in parenthesis. Since this is a worldwide site, thought this would be a perfect place to share!
Provided by Galley Wench
Categories Yeast Breads
Time 1h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 7
Steps:
- Stir together water, yeast, sugar and 2 tablespoons flour.
- Leave to stand for 15 minutes in a warm position. At the end of 15 minutes this should have about 2 inches of froth on top.
- In a large bowl put in 8-10 cups plain flour.
- Add a pinch of salt and stir.
- Make a well in centre and add the yeast mixture. Gradually stir in flour but don't add too much flour at once - a light hand is the story.
- When the liquid has absorbed as much flour as necessary for it to be kneaded place on a floured board (in my case on1y plain paper) and knead until you can sit the dough in the palm of hand.
- Spread some plain flour on a baking board. Let this stand for 15 minutes -- this is the working time for the yeast and the dough should be nice and spongy and fluffy.
- As soon as I have let the dough stand for 15 minutes I prepare my cooking pot. Sufficient lard, dripping, cooking oil or tallow to cover at least 1/3 of cooking utensil. Heat until blue smoke rises (for us in NZ on electric store this takes 15 minutes).
- Cooking tip: If the fat does not smoke at end of 15 minutes add a wee bit of used fat -- new fat takes forever to reach the required temperature.
- Again! Don't worry overly much about the dough. If it fluffs up nice and spongy and fat is not ready to fry bread, then just knead the dough again and let stand, but perhaps for only 10 minutes this time.
- All things being equal, the dough and the fat should be ready together by this time.
- So press the dough out (add flour if the board is sticky).
- Cut into required (triangles, squares, etc) shaped, pressing to about 1/4 inch thick.
- Fry one side, then brown fry other side and there is your bread.
- Well, hope you enjoy your cooking and eating.
- Signed -- Ngati Tarwhai Cooks.
Nutrition Facts : Calories 964.9, Fat 73.7, SaturatedFat 9.6, Sodium 18, Carbohydrate 67.5, Fiber 2.8, Sugar 2.3, Protein 9.6
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