Falaoa (Tongan Baked Bread Loaf)
The Quirky Foodster Team
Ingredients
- Bread flour, plus extra for dusting — 1 kg (8 cups)
- Instant yeast — 14 g (4 1/2 tsp)
- Sugar — 2 tbsp
- Salt — 2 tsp
- Warm water — 600 ml (2 1/2 cups)
- Sunflower oil — 3 tbsp (45 ml)
Method
- Mix the flour, yeast, sugar and salt in a very large bowl. Add the warm water and oil, and mix into a rough dough.
- Turn out onto a floured surface and knead for 10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
- Punch down the dough and divide into 2 pieces. Shape each into a loaf and place in greased loaf tins, or shape into rounds on a baking tray.
- Cover loosely and let rise for a further 30 minutes, until puffed.
- Bake at 190°C (375°F) for 25–30 minutes, until deep golden brown and hollow-sounding when tapped underneath.
- Cool on a wire rack for at least 15 minutes before slicing.
Introduction: Falaoa, the general Tongan word for baked bread, is a simple, soft white loaf commonly made in Tongan
households for large family gatherings, often baked in bulk to feed a crowd alongside other feast dishes.
Cultural Background: Falaoa, the general Tongan word for baked bread, is a simple, soft white loaf commonly made in Tongan
households for large family gatherings, often baked in bulk to feed a crowd alongside other feast dishes.
Tips: Kneading thoroughly develops the gluten for a good, even rise and soft crumb. Making a large batch, as is traditional, is practical for feeding a big family gathering.
Variations: Brush the top with melted butter as soon as it comes out of the oven for a softer crust. Shape into individual rolls instead of loaves for easier serving. Naturally vegan and vegetarian.
Storage: Store wrapped at room temperature for up to 2 days, or freeze for up to a month.
Reheating: Warm in a 180°C (350°F) oven for 5–6 minutes, or toast individual slices.
FAQs:
Q: What does 'falaoa' mean?
A: It's the general Tongan word for bread, often used for simple home-baked loaves like this one.
Q: Can I make it in a bread machine?
A: Yes, the dough can be mixed and risen in a bread machine, then shaped and baked conventionally, or baked entirely in the machine if it has a large enough capacity.
Q: Why make such a large batch?
A: Tongan households often bake in bulk to share with extended family and at gatherings, where bread is eaten generously alongside other dishes.
- Bread flour, plus extra for dusting — 1 kg (8 cups)
- Instant yeast — 14 g (4 1/2 tsp)
- Sugar — 2 tbsp
- Salt — 2 tsp
- Warm water — 600 ml (2 1/2 cups)
- Sunflower oil — 3 tbsp (45 ml)
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