Steamed Bread Recipe | Dombolo – Food & Home Magazine

Name: Steamed Bread Recipe | Dombolo – Food & Home Magazine
Ingredients: 1 kg cake flour, plus extra for dusting; 10 g of dry yeast; 2 and a half tablespoons of vegetable oil; 2 tablespoons of salt; 2 and a half tablespoons of brown sugar; 3 and a half cups mildly warm (lukewarm) water; 60g or 4 tablespoons of margarine; Mix together the flour, salt, and sugar. Add the margarine and use your fingers to work it into the flour. Then add the yeast.; Mix the flour with enough lukewarm water to make a soft dough. If you need to, add about 20 to 30 ml more water. The dough shouldn’t be too hard.; Mix the dough for 10 minutes until it is smooth and elastic. Cover with a greased plastic wrap and set aside for 5 minutes.; Cover with greased plastic wrap and set aside in a warm place to rise for 30 minutes or until doubled in volume.; Meanwhile, fill a large saucepan about a third of the way with water. Bring the water to a rolling boil. Check that the enamel dish fits into the saucepan.; Carefully remove the cooked Steam bread / Dombolo from the saucepan and place it on a cooling rack. Allow for a 5-minute cooling period.; Using a knife, loosen the sides and transfer the cake to a cooling rack to finish cooling down. Before slicing, let it cool.

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Steamed bread’s lack of a crust makes it an excellent choice for eating with soups and stews. Here’s a super steamed bread recipe to follow.

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Ingredients

1 kg cake flour, plus extra for dusting
10 g of dry yeast
2 and a half tablespoons of vegetable oil
2 tablespoons of salt
2 and a half tablespoons of brown sugar
3 and a half cups mildly warm (lukewarm) water
60g or 4 tablespoons of margarine
Mix together the flour, salt, and sugar. Add the margarine and use your fingers to work it into the flour. Then add the yeast.
Mix the flour with enough lukewarm water to make a soft dough. If you need to, add about 20 to 30 ml more water. The dough shouldn’t be too hard.
Mix the dough for 10 minutes until it is smooth and elastic. Cover with a greased plastic wrap and set aside for 5 minutes.
Cover with greased plastic wrap and set aside in a warm place to rise for 30 minutes or until doubled in volume.
Meanwhile, fill a large saucepan about a third of the way with water. Bring the water to a rolling boil. Check that the enamel dish fits into the saucepan.
Carefully remove the cooked Steam bread / Dombolo from the saucepan and place it on a cooling rack. Allow for a 5-minute cooling period.
Using a knife, loosen the sides and transfer the cake to a cooling rack to finish cooling down. Before slicing, let it cool.