Steamed Bread is baked over water in a pot rather than in a dry oven. Steaming the bread makes it palatable and delicious without being sticky or packed with fat.
This is an old recipe that doesn’t seem old. Designed for generations and is still a favorite. You should of course try this recipe at home.
In the old days, the oven was unusual. Even in some parts of the world today, steaming bread in hot water is the only way some people can get their day-to-day bread.
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Another technique to steam bread is to simulate a brick oven the way you would for brick oven pizza.
In South Africa, Ujeqe is a steamed bread that is regularly served with meat, curry, or chakalaka.
If you attend a South African function like a wedding, Umembeso, Lobola celebration…you will probably be given Ujeqe as part of the menu.
Types of Vessels or Pots Used For Steamed Bread
There are three types of vessels you can use to make Steam bread:
- A Dutch oven
- A large pot on the stovetop,
- A slow cooker or a pressure cooker
Tips for steaming bread
- Ensure to grease the molds and foil very well.
- Using a pressure cooker will lessen the cooking time; however, it will be a bit difficult to modify when the bread is not quite okay.
Classic Steamed Bread Recipe
It includes daily ingredients, stress-free cooking steps, and a few serving suggestions.
- 4 cups cake flour
- 2 teaspoons sugar
- One sachet instant yeast
- 1 teaspoon salt
- 500 ml luke-warm water
- Vegetable/olive oil (to line the enamel/ stainless steel bowl)
- Firstly, combine all the dry ingredients in a mixing bowl and then, add warm water when fully combined.
- Secondly, massage until you get an elastic-like bread dough. Allow rising for about 30 minutes in a warm place (cover with a clean cloth) so it can rise.
- Thirdly, knead the dough a few more times, roughly for a minute.
- After that, rub the stainless steel dish that you will be using with the cooking oil and put the dough into the dish.
- Now, pour boiling water into a pot and then place the dish with the dough in the pot to steam for around 30 minutes.
- Lastly, allow cooling before serving.
Serve with: stews, soups, or tinned fish.