Cottage Cheese Bread Loaf - Rohi Parāoa Tīhi Pahī

A rustic bread loaf with cottage cheese and toasted cumin seeds kneaded in to the loaf for a delicious flavour combination! This recipe can be baked in a cast iron pot or a loaf tin.

📝 Ingredients

• 1 tbsp kākano kumene (cumin seeds). If cumin are not your vibe, leave them out or swap them for spices like dried coriander or oregano.
• 2 tsp (10 g) tote (salt). I use Himalayan salt here, if you are using iodised table salt, half this amount.
• 1 C (250 ml) wai aromahana (lukewarm water)
• 2 tbsp (30 g) huka hāura (brown sugar)
• 2 1/2 tsp (8 g) īhi horo (instant yeast). This can be swapped for 4 tsp (16 g) Surebake yeast.
• 1 hēki (egg, size 6)
• 3/4 C (170 g) tīhi pahī (cottage cheese)
• 3 C (450 g) puehu parāoa kounga (high grade flour)

👨‍🍳 Instructions

1. 1--- 1. Toast the Cumin: ---
2. 2Note: If you don't want a super pronounced flavour of cumin in your pokenga (dough), skip the toasting step and add it in un-toasted.
3. 3Set a frying pan over medium heat. Add the kākano kumene (cumin seeds) and toast for 5 minutes or until fragrant.
4. 4Add them to a mortar and pestle or a chopping board.
5. 5Add the tote (salt) to the kākano kumene (cumin seeds) and either grind them to a powder with a mortar and pestle or crush and chop them finely with a sharp knife. They can also be ground in a spice grinder. Leave to the side.
6. 6--- 2. Activate the Yeast: ---
7. 7Add the wai aromahana (lukewarm water) and huka hāura (brown sugar) in to a large bowl. Kaurorihia (stir it) until the sugar dissolves.
8. 8Add in the īhi (yeast) and whisk it together. If you are using instant yeast, leave it for 5 minutes until the yeast has floated to the top. If you are using surebake yeast, leave for 10 minutes until the yeast has floated to the top and is foamy.
9. 9--- 3. Add the Egg and Cottage Cheese: ---
10. 10Add the hēki (egg) in to the yeast mixture and whisk until well incorporated.
11. 11Using a fork, give the tīhi pahī (cottage cheese) a really good mash until smooth. (Mine was a bit too lumpy in the video - woops).
12. 12Add it to the yeast mixture.Whakawhenumia (mix it together).
13. 13--- 4. Mix in the Dry Ingredients: ---
14. 14Add the puehu parāoa (flour) and ranunga kumene (cumin mixture).
15. 15Mix it together with a bread and butter knife until a shaggy dough forms.
16. 16--- 5. Kneading the dough - Pokepoke pokenga ---
17. 17Now it is time to knead the dough. The dough has an egg in it so it will be a little sticky but don't add extra flour.
18. 18If you are using a stand mixer, place the dough in the mixing bowl. Using a dough hook, knead for 8 – 10 minutes on low-medium speed. If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 – 12 minutes.
19. 19--- 6. First Rise: ---
20. 20Add the dough to a large oiled bowl and cover with a tea towel or bowl cover.
21. 21Leave for 1 hour and 30 - 1 hour and 45 minutes to rise and double in size.
22. 22Once the dough has risen, follow the steps for either baking it in a cast iron pot or a loaf tin. If you are baking it in a tin, skip to step number 12. If you are baking it in a cast iron pot, go to step number 7.
23. 23--- 7. Shape the Dough for a Cast Iron Pot: ---
24. 24Once the dough has risen, tip it on to a lightly floured bench and fold in to a loaf shape. (Refer to the video for a guide).
25. 25Place it in an oiled bowl or a sourdough banneton that is the same shape as your cast iron pot (it should be smaller than the pot).
26. 26--- 8. Second Rise: ---
27. 27Cover and rise again for 50 minutes.
28. 28--- 9. Preheat the Cast Iron Pot: ---
29. 29Add a 3.6 L cast iron pot and the lid to the oven and heat at 200 °C for 30 minutes.
30. 30--- 10. Bake the Loaf in a Cast Iron Pot: ---
31. 31Tip the risen dough upside down on to a large piece of baking paper that will over hang in the cast iron pot. Score it, this helps the parāoa (bread) rise in a uniform way and can be done with scissors or a sharp knife.
32. 32Remove the preheated cast iron pot from the oven and gently lower the parāoa (bread) in to it. Place the lid on.
33. 33Bake it for 25 minutes with the lid on.
34. 34Remove the lid and bake for a further 20 minutes uncovered.
35. 35--- 11. Cool and Serve: ---
36. 36Remove it from the oven, let it cool for 5-10 minutes and slice in to the delicious parāoa (bread) that you just made. Ka wani kē - how awesome!
37. 37--- 12. Prepare the Loaf Tin: ---
38. 38Grease the base and sides of a loaf tin with oil. The size should be approximately 20 cm long and 12 cm wide.
39. 39--- 13. Shape the Dough: ---
40. 40Once the dough has risen, tip it on to a lightly floured bench and fold in to a loaf shape. (Refer to the video for a guide).
41. 41Add the rolled up dough in to the loaf tin, with the seam underneath.
42. 42--- 14. Second Rise: ---
43. 43Cover the tin with a tea towel and allow to rise for 45-50 minutes.
44. 44--- Preheat the Oven: ---
45. 45As it rises, preheat the oven to 175 °C.
46. 46--- 15. Bake the Bread: ---
47. 47Once it has doubled in size, score it, this helps the parāoa (bread) rise in a uniform way and can be done with scissors or a sharp knife.
48. 48Slide it in to the preheated oven and bake for 45 minutes until golden.
49. 49--- 16. Slice and Enjoy: ---
50. 50Allow to cool for 5 minutes in the tin. Slice and enjoy with your favourite toppings.
51. 51--- Store the Bread: ---
52. 52This loaf will be at its best on the day but will also make great toast or epic toasties the next day.
53. 53In general, I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
54. 54This parāoa (bread) also works as the best base for my Maple Bacon Cheese Toastie.