Steamed Bread
A soft Zimbabwean-style yeast bread steamed in a covered pot until springy and moist, then served with tea or savory relishes.
Prep
1h 25m
Cook
55m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 7gActive Dry Yeast
- 20gWhite Sugar
- 6gSalt
- 320mlWater (lukewarm)
Steaming
- 15mlVegetable Oil
- 900mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast and white sugar into the lukewarm water and let it stand until foamy.
- 02
Mix the all-purpose flour and salt in a large bowl.
- 03
Pour in the yeast mixture and knead until the dough is smooth and elastic.
- 04
Cover and let the dough rise in a warm place around 30°C (86°F) until doubled in size.
- 05
Grease a heatproof bowl with the vegetable oil, shape the risen dough to fit, and place it inside.
- 06
Bring the steaming water to a steady boil in a large pot and set a trivet or inverted heatproof saucer inside.
- 07
Set the bowl above the water, cover the pot tightly, and steam near 100°C (212°F) until the bread is firm, springy, and cooked through.
- 08
Lift out the bowl, let the bread rest briefly, then turn it out and slice.
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