Taro Bread

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.

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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