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Steam Bread

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Makes: 1 Large Steam Bread / Dombolo or 2 Medium Breads / Dombolo  Steaming Time: 1 hour
Preparation Time: 2 hours  Steaming Temperature: Plate setting – no 2 – 3

Ingredients

1 kg Cake flour ( 8 x 250 ml / 8 cups )
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )

Method

  1. Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. 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.
  3. Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
  4. 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.
  5. Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
  6. 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.
  7. 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.
  8. Carefully lift the cooked Steam bread / Dombolo out of the saucepan onto a cooling rack. Allow to cool for 5 minutes.
  9. Loosen the sides with a knife and turn out onto a cooling rack. Cool before slicing.

Serve

Serve slices of Steam bread / Dombolo with your favourite stew, together with cooked green beans, pumpkin and potato salad.

Steam Bread