Rewena Bread with Manuka Honey Butter & Berry Compote

In a large bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Let it sit for 5 minutes until foamy.

Add the mashed potato, flour, and salt to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare the Manuka honey butter: In a small bowl, combine the softened unsalted butter and Manuka honey. Mix until well combined and set aside.

Prepare the berry compote: In a small saucepan, combine the mixed berries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 10-12 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Remove from heat and let cool.

Punch down the risen dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper. Cover loosely and let rise for another 30 minutes.

Bake the bread in an oven at 375°F (190°C) for 35-45 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

Let the Rewena bread cool slightly on a wire rack before slicing. Serve warm with the Manuka honey butter and berry compote.