Maori Bread

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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Nutrient	Quantity
Total fats	2 g
Protein	79.2 g
Carbohydrates	5.0968 g
Energy	365.752 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.068 g
Water	314.92 g
Calcium, Ca	1553.184 mg
Fiber, total dietary	0.0368 g
Niacin	4.4 mg
Vitamin A, RAE	120 g
Riboflavin	0.6 mg
Sodium, Na	2222.4 mg
Fatty acids, total saturated 16:1 undifferentiated	0.06 g
Total lipid (fat)	2 g
Manganese, Mn	0.002 mg
Fatty acids, total saturated 16:0	0.36 g
Choline, total	260 mg
Fatty acids, total saturated 18:0	0.14 g
Fatty acids, total saturated 20:4 undifferentiated	0.208 g
Vitamin B-6	0.48 mg
Selenium, Se	67.2368 g
Ash	17.1832 g
Fatty acids, total saturated 18:1 undifferentiated	0.292 g
Copper, Cu	1.0018 mg
Thiamin	0.48 mg
Retinol	120 g
Iron, Fe	7.6277 mg
Carbohydrate, by difference	5.0968 g
Phosphorus, P	1123.144 mg
Folate, total	60 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.092 g
Cholesterol	200 mg
Fatty acids, total saturated 18:2 undifferentiated	0.132 g
Fatty acids, total saturated 14:0	0.008 g
Zinc, Zn	4.0018 mg
Fatty acids, total polyunsaturated	0.68 g
Vitamin A, IU	400 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.048 g
Folate, DFE	60 g
Vitamin B-12	4 g
Vitamin K (phylloquinone)	0.4 g
Fatty acids, total saturated	0.508 g
Fatty acids, total monounsaturated	0.352 g
Folate, food	60 g
Vitamin E (alpha-tocopherol)	2 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.132 g
Magnesium, Mg	84.968 mg
Potassium, K	923.68 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	0	0	0	0
Salt	1 pinch	0	0	0
Baking powder	4 teaspoons	9.752	5.0968	0
purpose flour	400 g	356	0	2