Poi Bread Recipes

POI BREAD

Poi Bread image

The Polynesian Cultural Center has a fantastic luau. One of the best things on the menu is a taro roll (go to polynesia.com for their recipe). The rolls are divine, but I wanted to make a bread out of it for the breadmaker (less work!). I altered the proportions for the machine and dropped the food coloring. A sweet, light bread.

Provided by Motherinparadise

Categories Yeast Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

2/3 cup water
1 1/4 teaspoons yeast
1/2 cup sugar
1/4 cup butter
1 egg
1/2 cup poi
3 1/4 cups white flour
1/8 teaspoon salt

Steps:

In your breadmaker, pour in water, yeast, sugar, butter, egg and poi.
Next add flour.
Finally, place salt on the top.
Run your breadmaker as for a 2 pound loaf.
This is a high riser, so expect it to just fit into a 2 pound breadmaker.

Nutrition Facts : Calories 2360.4, Fat 55.1, SaturatedFat 31.4, Cholesterol 308, Sodium 783.3, Carbohydrate 412.4, Fiber 12.3, Sugar 101.1, Protein 50.8

GOAN POI - A HIGHLY NUTRITIOUS ALTERNATIVE TO BREAD

Goan Poi - a highly nutritious alternative to bread image

The art of breadmaking is a legacy passed on to the Goans by the Portuguese. The Goan pao is (rather, was) a culinary masterpiece. Pao is Portuguese for bread, and a Goan bread maker is known locally as a poder, an adaptation of the Portuguese padeiro.Goan Poee/Poi is one of the popular Goan bread with a better nutritional value than the other local breads available in Goa. Poee/Poi is traditionally made with whole wheat flour. Additional bran is added to it, which increases its nutrition value too.From the first meal of the day (breakfast) to the last (dinner), the humble pao, which is almost always baked traditionally in hole-in-the-wall coal or wood-fired ovens, is part and parcel of Goan staple diet, and this is precisely how one should make it. Those available in markets today aren't made the original way. They are made of refined wheat flour with some bran dusted on the top to give it the feel of a real poi.Try the traditional one, and you will love it!

Provided by Luke Coutinho

Categories Side Dish

Time 3h10m

Number Of Ingredients 8

Ingredients

1 ½ cup whole wheat khapli flour
1 cup nachni flour or any gluten-free flour
1 ½ tsp wild yeast
½ cup wheat bran for dusting
1 tsp himalayan pink salt
1 tbsp organic jaggery powder/coconut palm sugar
2 tsp cold pressed coconut oil
350 ml water or more as per kneading

Steps:

To activate the yeast: Stir the jaggery/coconut palm sugar in 75 ml Himalayan lukewarm water and sprinkle the yeast in it.
Mix and leave aside for 10 to 12 minutes. When the yeast gets active, the mixture will turn frothy.
Mix all the other ingredients in a different bowl.
Add the remaining water bit by bit till all is used.
Knead the dough well. When the dough is ready, it will be slightly sticky and soft.
Cover and keep aside for about 2 hours at room temperature (or until doubled in size).
After 2 hours, gently deflate the dough.
Divide the dough into 6-7 portions and form balls.
Use wheat bran to dust rolling surface.
Dip each dough ball in the wheat bran and roll into approximately 4-5-inch sized discs.
Cover and keep aside for 30 minutes.
Preheat the oven to 245-250-degree C.
Bake for 6-7 minutes.
If the top is not well browned, you can turn on TOP heat for 1 min. Ensure the top doesn't get burned. You will get nice soft pois with hollows inside.

TARO ROLLS

Taro Rolls image

Hawaiian taro (poi) flour and purple food coloring are used to create these unique rolls.

Provided by KClark

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h

Yield 18

Number Of Ingredients 9

Ingredients

1 ⅓ cups warm water (90 degrees F (32 degrees C))
1 cup poi (taro root powder)
½ cup butter, softened
1 egg
2 ½ teaspoons active dry yeast
1 teaspoon purple food coloring
1 cup white sugar
¼ teaspoon salt
4 cups all-purpose flour, or as needed

Steps:

Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
Bake in the preheated oven until bottoms start to brown, about 20 minutes.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 36.2 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 11.2 g

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