Tillie Doyle
Steamed bread is a simple, healthy, and quick alternative to baked bread. It requires fewer ingredients, less prep, and less cooking time. To cook steamed bread in a pot, you can use a Dutch oven or a large pot with empty coffee cans. First, fill a greased bread pan with your batter, following your desired recipe. Then, fill a Dutch oven or large pot with water and heat it on the stove. Place the bread pan on a trivet and lower it into the pot. Cover the pot and let the bread steam. After steaming, carefully remove the bread from the pot and let it cool before serving.
| Characteristics | Values |
|---|---|
| Benefits | Requires fewer ingredients, less prep, less cooking time, and is a smoother process |
| Equipment | A large pot, empty coffee cans, a Dutch oven, a bread pan, a trivet, cookie cutters, a bowl, a knife |
| Ingredients | Flour, cornmeal, bran flakes, salt, cinnamon, baking powder, honey, skim milk, dates, nuts, carob powder, cake flour, yeast, sugar, grated carrots, mixed herbs, water |
| Method | Combine ingredients in a bowl, fill a greased pan with batter, cover with a greased lid, place on cookie cutters in a steaming pot, steam for 1 hour 50 minutes to 2 hours, remove from heat and let cool |
| Notes | Bread will be soft, moist, and cake-like with no crust; store in the fridge |
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What You'll Learn
Prepare the ingredients
Steamed bread is a simple recipe that requires few ingredients, less prep, and less cooking time. Here is a step-by-step guide on how to prepare the ingredients for delicious steamed bread:
Firstly, gather your ingredients. For a basic steamed bread, you will need flour, liquid, and leavening agents. You can use a variety of flours, such as all-purpose flour, bread flour, or even grind your own wheat berries to make fresh flour. The liquid can be water, milk, or fruit juice, depending on your preference. For leavening, you can use baking powder, yeast, or a combination of both.
Next, you can enhance the flavour and nutrition of your steamed bread by adding various ingredients. Consider adding spices such as cinnamon, nutmeg, or mixed dried herbs. You can also include sweeteners like sugar, honey, or cane sugar. If you enjoy the texture of nuts and dried fruits, feel free to add some to your mixture. You can use dates, nuts, craisins, or any other combination of your choice.
Now, it's time to prepare your baking vessel. You will need a large pot or a Dutch oven for steaming. You can use coffee cans, fruitcake pans, or any equivalent containers that can be sealed tightly. Greasing your pans or cans with butter, oil, or cooking spray will ensure that your bread doesn't stick to the sides and makes for easier removal later on.
Finally, combine all your ingredients in a large bowl. Mix the dry ingredients first, including the flour, leavening agents, and any spices or dried ingredients you may be using. Then, gradually add your liquid of choice and mix until you achieve a smooth and slightly sticky dough. If you're using yeast, remember to activate it in warm water before adding it to the mixture. You can also add any nuts or dried fruits at this stage, folding them gently into the dough.
Your ingredients are now prepared and ready for the next step—steaming! Remember, steamed bread is a simple and forgiving process, so feel free to experiment with different ingredients and flavours to find your perfect combination.
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Use the right equipment
To cook steam bread in a pot, you will need a few key items to ensure the process goes smoothly and safely. Here is the equipment you should use:
A large pot: Choose a large, deep pot that can accommodate the bread container(s) with some space around the sides for steam circulation. Ensure it has a tight-fitting lid to trap the steam effectively.
Bread containers: You can use various containers to hold the bread batter, such as greased coffee cans with plastic lids, fruit cake pans, or ramekins/cups. These containers should fit comfortably inside your chosen pot.
Trivet: A trivet, such as an instant pot trivet, is useful for lowering the bread container into the pot and ensuring even heating.
Oven mitts: Use oven mitts or heat-resistant gloves when handling hot pots, lids, and bread containers to protect your hands from burns.
Mixing bowl: You will need a bowl to mix and knead your bread dough or batter. A stand mixer or hand mixer can also be useful for this step.
Measuring cups and spoons: Accurate measuring tools are essential for measuring ingredients and water when preparing the batter.
Knife: A knife is helpful for loosening the bread from the container after steaming.
Toothpick: A toothpick can be used to check if the bread is cooked through; if it comes out clean, the bread is ready.
By gathering and using these pieces of equipment, you'll be well on your way to successfully cooking steam bread in a pot.
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Steam the bread
Steaming bread is a simple process that requires few ingredients and less prep and cooking time than baking bread. It is also a great way to keep the bread moist. Here is a step-by-step guide on how to steam bread in a pot:
Prepare the dough
First, prepare the dough by mixing all the ingredients in a large bowl. You can follow a specific recipe, such as the one for steamed bread (Idombolo), which includes cake flour, yeast, sugar, grated carrots, mixed herbs, and warm water. You may use a hand mixer, a stand mixer, or your hand to knead the dough. Gradually add small batches of water until the dough comes together, and add a little more flour if the dough becomes too sticky.
Let the dough rise
Once the dough is ready, transfer it to a clean, lightly oiled bowl and cover it with plastic wrap or a clean dish towel. Let the dough rise for about an hour or until it doubles in size.
Prepare the steaming setup
While the dough is rising, you can set up your steaming station. You will need a large pot, such as a Dutch oven, and a smaller container, such as a greased fruit cake pan or coffee cans. Fill the large pot with about 2 cups of water and place it on the stove. You can also add cookie cutters to the pot to elevate the smaller container.
After the dough has risen, knock it down and portion it into ramekins or cups, being careful not to overfill as the dough will continue to rise. Place the smaller container with the dough into the large pot with the water. The water should not touch the bottom of the smaller container. Cover the pot with a lid to trap the steam and create the ideal ambient conditions for baking the bread. Turn on the burner to medium heat. The steaming time will depend on the size of your loaf. For a larger loaf, steam for about two hours, and for a smaller loaf, steam for about an hour and fifty minutes.
Check for doneness
At the end of the steaming period, remove the smaller container from the pot and take off the lid. Use a toothpick to check if the bread is done by inserting it into the centre of the loaf. If the toothpick comes out clean, the bread is ready. If not, cover the loaf again and continue steaming for another 5-10 minutes.
Cool and serve the bread
Once the bread is done, carefully remove it from the container and let it cool for at least 10 minutes before slicing. You can serve steamed bread hot or cold. It goes well with toppings such as whipped cream, cream cheese, or a glass of milk. Enjoy your freshly steamed bread!
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Check if it's cooked
Checking if your steamed bread is cooked is a crucial step in the bread-making process. Here are some detailed methods to determine if your steamed bread is cooked:
The Tap Test
One popular method to check if your steamed bread is cooked is through the "tap test." This involves tapping the underside of the bread and listening for a hollow sound. If you hear a hollow sound, then your bread is likely cooked. However, if you hear a muffled or dull thud, it indicates that the inside of the bread is still doughy and requires further cooking.
Visual Inspection
The visual appearance of the bread can also provide clues about its doneness. A golden brown crust is often a good indication that the bread is cooked. However, be cautious as a pale crust does not necessarily mean the bread is undercooked. Sometimes, the crust may become too dark before the middle is fully baked, especially if baked at a high temperature.
Temperature Probe
Using a temperature probe is a reliable way to ensure your bread is cooked. Insert the probe into the centre of the bread. Most breads are fully baked when the internal temperature reaches above 94°C (200°F). However, softer and fluffier enriched rolls and loaves might be ready at around 92°C (198°F). Dense rye breads or whole wheat breads may require a higher temperature, closer to 99°C (210°F).
Skewer Test
For steamed breads cooked in a pot, a skewer test can be performed. After the suggested cooking time, insert a skewer into the bread and then remove it. If the skewer comes out clean without any raw batter sticking to it, your bread is likely cooked.
Remember, with experience, you will develop a better understanding of the signs that indicate a fully cooked bread. Don't be afraid to experiment and adjust your cooking methods based on your observations.
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Serve and store
Once the steaming period is over, remove the bread from the pot and take off the lid. When it's cool enough to handle, run a knife around the inside of the container to loosen the loaf. Turn the loaf out onto a convenient surface and let it cool for at least 10 minutes before slicing. Steamed bread is perfect for sandwiches, toast, or dessert. It is best served fresh but can be stored in the fridge for a few days to prevent mould.
This type of bread is best served hot with ice-cold whipped cream or cold with a glass of milk. If you're making a fruit bread, you can serve it with cream cheese. You can also drizzle honey over the loaf as a glaze or decorate it with a sprig of holly or a candle for a festive touch.
If you have leftover batter, you can spoon it into well-greased coffee cans and steam them on the stove for delicious, moist loaves. These can be served sliced and cooled with cream cheese.
Steamed bread is much softer and moister than baked bread and has no crust, so it's perfect for those who prefer a softer texture. It's also a healthier option, depending on the recipe, as it requires fewer ingredients and less prep time.
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Frequently asked questions
You will need a large pot, a bread pan, and a trivet. Some recipes suggest using coffee cans or equivalent containers instead of a bread pan.
First, fill the pot with 2 cups of water and place it on a burner on medium heat. Next, place the bread pan on a trivet and lower it into the pot. Finally, cover the pot with a lid and steam for two hours.
When the timer goes off, remove the lid and check to see if the bread is done. Use a toothpick to see if it comes out clean. If it doesn't, put the lid back on and let the bread steam for another 5-10 minutes.
