Steaming Soft Bread: Self-Raising Flour Magic

Steamed bread is a cooking method that has been used for centuries, and it results in an ultra-moist and flavourful loaf. It is a great option for those who don't have access to an oven or are simply looking for a different way to cook bread. In this article, we will discuss how to make steamed bread using self-raising flour, which is a type of flour that includes a raising agent such as baking powder. By following a few simple steps, you can create a delicious and fluffy loaf that can be served warm or toasted and enjoyed with butter, dips or even used for scooping up sauces.

Choosing the right flour

Self-raising flour is a convenient option if you are short on time as it already contains baking powder and salt, eliminating the need for additional ingredients. It is also a good choice for beginners as it requires less preparation time and can be used to make a simple, fluffy loaf with a crispy crust. However, if you are looking for a more traditional bread with a strong flavour and chewy texture, bread flour is a better option.

Bread flour has a higher protein content, typically ranging from 12% to 13%. This higher protein content leads to stronger gluten formation, resulting in a bread with more structure and elasticity. It is particularly well-suited for baked goods that require stretch and chew, such as sourdough bread or pizza dough.

Additionally, when using self-raising flour, it is important to omit traditional bread yeast as the combination of the two can cause over-proofing, leading to a collapsed loaf. Instead, the natural yeast in beer can be used to impart a bread-y flavour and chewy texture to your loaf.

While self-raising flour can be a suitable choice for steamed bread, using bread flour will result in a more robust and chewy texture. It is important to consider the characteristics of each flour type and choose the one that best suits your preferences and the desired outcome for your steamed bread.

Preparing the dough

To make steamed bread with self-raising flour, you will need to gather your ingredients. These include self-raising flour, salt, sugar, warm water, and any additional flavourings or ingredients you desire, such as herbs, seeds, or nuts.

Firstly, activate the yeast by combining warm water, yeast, and a pinch of sugar in a small bowl. Let the mixture sit for a few minutes until it becomes frothy—this step is crucial for ensuring your bread rises properly.

Next, in a large mixing bowl, combine the self-raising flour and salt. Create a well in the centre and pour in the activated yeast mixture. You can also add a drizzle of olive oil for a touch of flavour. Use a wooden spoon to mix the ingredients until a dough forms.

Now it's time to knead the dough. Transfer it to a lightly floured surface and knead for about 10 minutes. This process helps develop the gluten in the flour, giving your bread its characteristic texture. The dough should become smooth and elastic as you knead it.

Place the dough in a greased bowl and cover it with a clean kitchen towel. Let the dough rise in a warm, draft-free area. After about an hour, the dough should have doubled in size, indicating that it's ready for the next step.

Shaping the dough

To begin shaping the dough, it's important to have a clean work surface and slightly damp hands to prevent the dough from sticking. Gently turn out the dough onto the surface and lightly dust it with some flour. This will provide a non-stick surface and help shape the dough without tearing it.

Using your hands or a rolling pin, flatten the dough to a thickness of about 1 to 1.5 inches (approximately 3 cm). It's important not to make it too thick, as this can affect the cooking process and prevent even baking. Aim for an even thickness throughout the dough.

Next, decide on the shape of your steamed bread. You can shape the dough into a traditional loaf shape, a round disc, or even smaller rolls or buns. Gently press and mould the dough with your hands to achieve the desired shape. If you're making a loaf, ensure it has a uniform thickness and use your hands to taper the ends to form a typical loaf shape. For a disc or rolls, use a sharp knife or dough scraper to cut the dough to the desired size and shape.

Once you've achieved the basic shape, it's time to add some final touches. For a loaf, you can score the top with a few slashes, making some deeper than others. This step is not just decorative; it helps the bread rise evenly and cooks it properly. If you're making smaller rolls or buns, you can also score them or use a fork to create a decorative pattern on top.

After shaping, place the dough into the prepared steaming vessel, such as a pudding mould, coffee can, or loaf pan, ensuring it fits comfortably with some space for expansion. If using a loaf pan, you can grease it or line it with parchment paper to prevent sticking.

Finally, before placing the lid on the vessel, you can sprinkle the dough with some water and a light dusting of flour. This step is optional but can add a bit of crunchiness to the crust.

Now your dough is ready for steaming! Remember to follow the steaming instructions carefully, maintaining a consistent water level and steaming temperature for the best results. Enjoy your freshly steamed bread!

Baking the bread

Now that you have your dough ready, it's time to bake your steamed bread! Here's a step-by-step guide to achieving delicious, fluffy steamed bread with self-raising flour:

Step 1: Prepare Your Steamer

Before you start shaping your dough, it's important to get your steaming setup ready. You can use a few different methods for steaming your bread:

• Stovetop: Use a large pot or Dutch oven. Place a trivet or makeshift trivet (such as wadded-up aluminium foil) at the bottom of the pot to keep the bread from touching the bottom. You'll also need a tight-fitting lid to trap the steam effectively.
• Slow cooker: Place a trivet at the bottom of the slow cooker and put your bread pan or mould on top. Again, ensure you have a tight-fitting lid.
• Pressure cooker: This option is similar to the stovetop method but uses a pressure cooker instead of a large pot.

For all methods, you'll need enough boiling water to come halfway up the sides of your bread pan or mould.

Step 2: Shape the Dough

Divide your dough into portions that fit your bread moulds or cans. Shape the dough into rounds or discs, making sure they are not too thick (about 1-1.5 inches or 3 cm thick). This thickness is crucial to ensure even cooking and rising.

Step 3: Score the Dough

Use a sharp knife to score the top of each dough portion. Make a few slashes across the top, with some deeper than others. This step is not just decorative; it helps the bread rise and cooks evenly.

Step 4: Place the Dough in the Steamer

Grease your bread moulds or cans, and place the shaped dough inside. Cover the moulds or cans, then carefully place them in the steamer setup. The boiling water should come halfway up the sides of the moulds/cans.

Step 5: Steam the Bread

For stovetop steaming, cover the pot and steam for about 3-3.5 hours for large loaf pans or coffee cans, and 1.75-2 hours for smaller cans or loaf pans.

If using a slow cooker, steam on high for 2.5-3.5 hours, depending on the size of your mould/can.

For pressure cooking, lock the lid and bring it to high steam-emitting heat. Then, immediately lower the heat to the mid-range and cook for about 40 minutes for large breads and 25 minutes for smaller breads.

Step 6: Check for Doneness

After steaming for the recommended time, test your bread to ensure it's fully cooked. Turn off the heat and carefully remove the bread from the steamer. Tap the bottom of the bread; if it sounds hollow, it's done. You can also use a skewer to check if the bread is cooked through. If it's not quite done, return it to the steamer and continue steaming for another 10-20 minutes.

Step 7: Cool and Serve

Once your steamed bread is cooked, remove it from the moulds/cans and allow it to cool enough to handle. Steamed bread is best enjoyed warm, so serve it fresh from the steamer or let it cool slightly before slicing into it. Spread some butter on your warm bread, or use it as a side with your favourite dishes!

Storing the bread

Storing your steamed bread will ensure that it stays fresh and tasty for longer. Here are some detailed instructions on how to store your homemade steamed bread:

Storing Steamed Bread:

• Cooling: Before storing your steamed bread, it is important to let it cool completely. Place the bread on a wire rack or a clean kitchen towel and allow it to cool to room temperature. Do not cover the bread while it is still warm, as this can trap moisture and make the crust soggy.
• Storage containers: Once the bread is completely cool, you can store it in an airtight container. You can use a bread box, a ceramic bread bin, or even a large plastic container with a tight-fitting lid. Make sure the container is clean and dry before placing the bread inside.
• Storage location: Store your steamed bread at room temperature in a cool, dry place. Avoid storing it in direct sunlight or near heat sources such as ovens or radiators. The ideal storage location is a pantry or a kitchen cabinet, where the temperature is consistent and there is good air circulation.
• Slicing: If you plan on storing your steamed bread for a longer period, consider slicing it before storing it. Sliced bread can be stored in the freezer, which will extend its shelf life. Place the sliced bread in a freezer-safe bag or container and label it with the date. That way, you can take out as many slices as you need without having to thaw the entire loaf.
• Freezing: If you have made a large batch of steamed bread or want to save some for later, freezing is a great option. Wrap the bread tightly in plastic wrap, foil, or freezer paper to prevent freezer burn. You can also place it in a freezer bag and squeeze out as much air as possible before sealing it shut. Steamed bread can be frozen for up to 3 months.
• Thawing and reheating: To thaw frozen steamed bread, simply remove it from the freezer and let it sit at room temperature for a few hours. If you want to reheat the bread, there are several options: place it in a microwave for a few seconds, wrap it in foil and place it in a warm oven for a few minutes, or lightly toast the slices in a toaster.
• Shelf life: Steamed bread has a shorter shelf life compared to other types of bread due to its moisture content. When stored properly at room temperature, it can last for 2-3 days. If you want to extend its freshness, consider storing it in the refrigerator, which will increase its shelf life to about a week. However, the bread may become drier, so make sure to wrap it in plastic wrap or store it in an airtight container.

By following these instructions, you can ensure that your steamed bread stays fresh and delicious for as long as possible. Enjoy your homemade bread!

Frequently asked questions