Maori Bread

READY IN: 20mins
Recipe by Mrs B

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.

Top Review by Kaarin

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~

Ingredients Nutrition


  1. Sift together the flour, salt and baking powder, then shake the dry mix through the sieve for a second time.
  2. Add just enough milk to form a dough then knead dough for 5 minutes.
  3. 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.
  4. Drain and serve while still hot.

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