Homemade Steamed Bread
Fail-proof recipe for traditional South African steamed bread
This bread is made by steaming the dough until it’s cooked. It goes well with hot soups, thick stews, spicy curries and much more.
Homemade Steamed Bread
This steamed bread recipe goes well with many winter dishes, making it perfect to serve on a cold night.
I have tried and tested many steamed bread recipes in my time and this family heirloom has won me over. This recipe literally has never failed me.
Steamed Bread
Course: SidesCuisine: South AfricaDifficulty: EasyPrep time
10
minutesCooking time
45
minutesServings 6 – 8
Total time
55
minutesIngredients
3 cups 3 flour
1 1/4 cups 1 1/4 water
3 tablespoons 3 sugar
1 tablespoon 1 canola oil
1 teaspoon 1 salt
3 teaspoon 3 yeast
1/2 teaspoon 1/2 baking powder
Method
- Sift the flour, salt, baking powder, sugar and yeast in a large mixing bowl.
- Whisk the water and canola oil in a smaller bowl.
- Create a small well in the centre of the dry ingredient mixture and add a third of the warm water mixture. Slowly combine the ingredients. Continue this process until you have used up all of the water mixture.
- Start to combine thoroughly. You can use an electric mixer or hand-held mixer using the dough hooks to knead or knead by hand. Knead the mixture until it is smooth and stretchy.
- Coat the top of the dough with olive oil and cover the bowl in cling film. Leave your dough to rise for 30 minutes.
- Place between 500ml and 1 litre of water in a large pot and bring to the boil. Grease an enamel coated or stainless steel bowl and place the dough inside. Cover the bowl with the lid (any lid that fits should do) then cover the big pot and boil on high heat for 45 minutes.
- Check that the large pot still has enough water in it, and has not dried up, from time to time.
- Serve warm with butter and jam, or with a hot soup, stew or spicy curry.
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