Taro Bread

From: maurice major <mmajor at bishop.bishop.hawaii.org> on 1997.04.21 at 22:12:10(659) To the recent spate of recipes, I would like to add taro bread. I use baked corms, but as long as you squeeze the liquid out, boiled corms should work also. Peel the corm and then grate it (or smash it with a fork) until there is nothing larger than a piece of rice (unless you like lumpy bread). Be careful not to smash it too long, or you get a glutinous substance (we call it poi) that is too sticky for easy mixing into flour. The all you have to do is substitute the taro for one third of the flour, keeping the same total amount as in your normal bread recipe. (In other words, if the recipe calls for 4 cups of flour, you use 2 and two thirds cups of flour, and one and one thrid cup of taro.) I have a bread machine, and use the French Bread recipe that came with it. Depending on the variety, the taro flavor and color come through in various strengths. I have had the best luck with yellow and white-fleshed varieties. The main difference is in the chewiness of the bread--Taro bread is much like a bagel in consistency. +More <<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Maurice Major mmajor@bishop.bishop.hawaii.org Department of Anthropology Phone: (808) 847-8282 Bernice Pauahi Bishop Museum FAX: (808) 842-1914 1525 Bernice Street Honolulu, HI 96817-0196

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