Steamy Softness: South African Bread, Perfected

South African steamed bread, also known as Isonka Samanzi, Ujeqe, Umkhupha or Idombolo, is a traditional bread that is often served with butter, jam, soups, stews, spicy curries, and more. The bread is made by steaming the dough until it is cooked, resulting in a crustless loaf that is perfect for mopping up soups and stews. In this article, we will provide a step-by-step guide on how to make this delicious and versatile bread in the comfort of your own home.

Mixing the ingredients

To make South African steamed bread, you'll need to mix the dry ingredients first. Place the flour, sugar, and yeast in a bowl and mix. You can also add a pinch of salt to the dry ingredients.

Next, make a well in the centre of the mixture. Gradually add the lukewarm water, mixing carefully until a dough begins to form. The dough should be sticky and wet but not too wet. Add the water slowly and carefully so you don't add too much. You can also add oil to the bread to help keep it fluffy and fresh.

Once the dough starts to come together, you can start kneading. Knead the dough in the bowl for 5 to 10 minutes until it is smooth, elastic, and no longer sticky. You can do this by hand or using a stand mixer with a dough hook. If the dough is still very sticky, you can add a little extra flour.

After kneading, form the dough into a ball and return it to the bowl. Cover the bowl with cling wrap or greased plastic and leave the dough to rest and rise. It should double in size, which will take about an hour in a warm environment.

Once the dough has risen, knock it down and reshape it into a ball. You can now prepare it for steaming.

Preparing the dough

Firstly, weigh out your ingredients. For this recipe, you will need cake flour, instant dry yeast, sugar, salt, oil or margarine, and lukewarm water.

In a large bowl, mix together all the dry ingredients: the flour, yeast, sugar, and salt. Make a well in the centre of the mixture and gradually add the water, slowly incorporating it into the dry ingredients until a dough begins to form. Be careful not to make the dough too wet. You can add a little extra water if needed, but it should not be too sticky or too stiff.

Once your dough has come together, turn it out onto a clean surface and knead it for 5 to 10 minutes until it is smooth, elastic, and no longer sticky. Form the dough into a ball and place it back into the bowl. Cover the bowl with cling wrap or greased plastic and leave the dough to rest in a warm place for 5 minutes.

Next, knock down the dough and reshape it into a ball. Grease a metal or enamel bowl with butter or oil, and place the dough inside. Allow the dough to rise, covered, in a warm place for about an hour or until it has doubled in size.

While the dough is rising, prepare your steamer. Pour water into a large saucepan or pot—it should be about half full, or filled a third of the way. Make sure that your chosen bowl will fit inside the saucepan or pot. Bring the water to a boil.

Rising and proofing

Preparing the Dough for Rising:

Start by mixing the dry ingredients, creating a well in the centre, and gradually adding the lukewarm water. Mix carefully until you achieve a smooth, wet batter. It's important to find the right consistency—the dough should be sticky, but not too wet. Cover the dough and let it rest for a while before proceeding to the next steps.

First Rise:

Cover the dough and place it in a warm environment to rise. This process usually takes around an hour, but the timing can vary slightly. You'll know it's ready when the dough has doubled in size. This step is crucial, as it allows the yeast to activate and produce air bubbles, giving the bread its characteristic texture.

Second Rise:

Once the dough has risen, gently mix it again and cover it for another 30 minutes. This second rise ensures that the bread will be light and airy. The dough should be placed in a greased bowl, preferably enamel or metal, to prepare for the next step of steaming.

Proofing:

After the second rise, it's time to proof the bread. This involves placing the dough-filled bowl into a large pot with boiling water. The water level should reach about halfway up the bowl. Cover the pot and let the bread steam. The proofing time can vary depending on the recipe, ranging from 30 minutes to 2 hours. Remember to keep an eye on the water level and refill it if necessary.

Testing for Doneness:

Before removing the bread from the pot, it's essential to test if it's cooked through. Use a knife to check the level of stickiness. The bread should not be wet or sticky to the touch. If it is, it may need a few more minutes of steaming.

By following these steps for rising and proofing, you'll be well on your way to creating delicious, fluffy South African steamed bread. Just remember to give the dough enough time to rise and always work in a warm environment to activate the yeast effectively.

Steaming the bread

Now for the steaming! This is the most important part of the process, as this is what gives the bread its unique texture. First, you'll need to prepare your setup: grab a large pot and make sure that it can fit your bowl with room to spare. You'll want to butter an enamel or metal bowl that can fit inside this pot—this is what you'll use to cook your bread.

Once you've got your setup ready, it's time to start steaming. Bring half a litre of water to a boil in your large pot. While you're waiting for the water to boil, get your dough and place it into the buttered bowl, shaping it into a ball. Cover the pot with a lid to trap in the steam and let it steam at medium heat. The bread will need to steam for a while—roughly 1 hour to 1 hour and 30 minutes. It's important not to lift the lid during this time, as the dough may collapse. Be sure to keep an eye on the water level and top it up if needed.

You'll know the bread is ready when it's well-cooked and no longer sticky to the touch. Carefully remove the bowl from the pot using oven mitts or a dry tea towel, and allow the bread to cool slightly before removing it from the bowl and slicing it.

Serve your freshly steamed South African bread warm with butter, jam, or alongside a hearty stew. Enjoy the delicious aroma and taste of this crustless, fluffy treat—it's sure to be a hit!

Serving suggestions

South African steamed bread is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to get you started:

Warm with Butter and Jam: Steamed bread is best enjoyed warm, slathered with butter and a lick of apricot jam. The warmth of the bread will help melt the butter, creating a delicious and indulgent treat.

With Tea: For a comforting afternoon snack, pair a warm slice of steamed bread with a cup of tea. The bread's subtle sweetness will complement a hot, steaming brew.

With Soups and Stews: The crustless nature of steamed bread makes it perfect for mopping up soups and stews. Try it with a hearty beef or chicken stew, or use it to soak up every last drop of a flavourful soup.

Spicy Curries: For those who enjoy a kick of spice, serve the steamed bread alongside a spicy curry. The bread will help temper the heat and soak up all the delicious flavours of the curry.

Winter Warmers: This bread is an excellent choice for cold winter nights. Serve it with hot soups, thick stews, or other winter dishes to warm up your belly and your soul.

Breakfast or Brunch: Steamed bread can also be a delightful breakfast or brunch option. Pair it with fried eggs, bacon, or sausage for a savoury start to your day, or enjoy it with fruit preserves and honey for a sweeter treat.

Salads: For a lighter option, serve slices of steamed bread with a fresh green bean, pumpkin, and potato salad. The bread will add some substance to your salad, making it a more filling and well-rounded meal.

Remember, South African steamed bread is quite versatile, so feel free to get creative with your serving suggestions! Enjoy experimenting with different flavours and pairings to find your favourite combinations.

Frequently asked questions