What is Steamed Bread?
Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking.
How To Make Steamed Bread In South Africa?
- Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
- Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
- Knock the dough down, roll into a round ball and place into a large, greased enamel dish, OR Divide the dough in half, make 2 rounds and place them into 2 greased enamel dishes to make 2 medium Steam breads / Dombolo.
- Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
- In the meantime, pour water into a large saucepan – filled a third of the way. Bring the water to boil. Make sure the enamel dish does fit into the saucepan.
- Once the dough has risen in the dish, place the enamel dish into the prepared boiling water. Cover with the lid, making sure the lid is dry. Steam for 1 hour and 30 minutes, or until cooked. Don’t lift the lid during the steaming time, as the dough will collapse.
- Carefully lift the cooked Steam bread / Dombolo out of the saucepan onto a cooling rack. Allow to cool for 5 minutes.
- Loosen the sides with a knife and turn out onto a cooling rack. Cool before slicing.
How long does it take to steam bread?
Once the dough has risen in the dish, place the enamel dish into the prepared boiling water. Cover with the lid, making sure the lid is dry. Steam for 1 hour and 30 minutes, or until cooked.
Don’t lift the lid during the steaming time, as the dough will collapse.
Is steamed bread healthy?
Recent research suggests that cooking bread with steam actually lowers its glycemic index, making it a healthier choice for consumers struggling with diabetes and other illnesses.
Why do you steam bread?
Steam is vital during the oven-spring period so that the surface of the loaf remains moist and expands easily.
However, once the yeast has died and the loaf is set, moisture is no longer a friend to your bread. Too much moisture throughout the bake can lead to a thick, rubbery crust.
How does steam affect bread?
Steam is also the key to a dark but not too dark crust. It dissolves the sugars on the surface of the bread so that when the loaf stops rising and the steam begins to evaporate,
the leftover sugars caramelize, giving you a glossy crust with a rich color and flavor.