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Maa tonga (Tongan bread): recipe illustration
Snacks & baking

Maa tonga (Tongan bread)

Rustic Tongan bread with a dense, slightly sweet crumb, often served with meals or eaten at breakfast or teatime. It has a golden crust and a soft inside.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

345 kcal per serving

Protein
11.8 g
Carbohydrates
57.3 g
of which sugars
2 g
Fat
6.4 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the flour, yeast, sugar and salt.
  2. Gradually add the lukewarm water, then the melted butter, and knead for 8 to 10 minutes until you have a soft, smooth dough.
  3. Cover and let rise for 1 hour in a warm place, until the dough has doubled in size.
  4. Punch the dough down, shape it into a ball or a long loaf and place it on a floured tray.
  5. Let it rise again for 30 minutes, then bake at 200 °C for 30 to 35 minutes, until the top is golden and the bottom sounds hollow when tapped.
  6. Let it cool on a rack before slicing.

Variations and tips

Sweet version. Add 50 g of sugar and a pinch of cinnamon to the dough for a more snack-like bread.

More ideas

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Original Ecomely recipe.