Steamed bread, also known as dombolo or ujeqe in various South African communities, is a beloved dish that holds a special place in the hearts and kitchens of many. It’s a versatile, soft, and fluffy bread that’s often served with stews, curries, or enjoyed on its own. Here’s a detailed recipe to make this traditional delicacy at home.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons instant dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups warm water
- 2 tablespoons vegetable oil
- Additional oil for greasing
- Boiling water (for steaming)
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the flour, instant dry yeast, sugar, and salt. Mix the dry ingredients well.
- Gradually add the warm water and vegetable oil to the dry ingredients, mixing continuously until a soft, sticky dough forms.
- Knead the dough for about 10 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth and elastic.
Let the Dough Rise:
- Lightly grease another large bowl with oil. Place the kneaded dough into the greased bowl and cover it with a clean, damp cloth or plastic wrap.
- Allow the dough to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Prepare for Steaming:
- Once the dough has risen, punch it down to release any air bubbles.
- Lightly grease a large metal or enamel bowl that can fit into your pot for steaming.
- Shape the dough into a ball and place it into the greased bowl. Cover it again and let it rise for another 30 minutes.
Steam the Bread:
- While the dough is rising for the second time, prepare your pot for steaming. Fill a large pot with about 2 to 3 inches of boiling water. Place a trivet or an inverted heatproof plate at the bottom of the pot to keep the bowl of dough elevated above the water.
- Carefully place the bowl with the risen dough onto the trivet or plate in the pot. Ensure the water does not touch the bowl.
- Cover the pot with a tight-fitting lid. If necessary, wrap a cloth around the lid to absorb any steam and prevent water from dripping onto the dough.
- Steam the bread over medium heat for about 1 to 1.5 hours. Check periodically to ensure there is enough water in the pot, adding more boiling water if needed.
Check for Doneness:
- After 1 hour, test the bread by inserting a skewer or knife into the center. If it comes out clean, the bread is done. If not, steam for an additional 15-30 minutes and test again.
Serve the Steamed Bread:
- Once the bread is fully cooked, carefully remove the bowl from the pot. Allow it to cool slightly before turning the bread out onto a wire rack.
- Serve the steamed bread warm, sliced or torn into pieces. It pairs wonderfully with hearty stews, curries, or can be enjoyed simply with butter.
Tips for Perfect Steamed Bread
- Warm Environment: Ensure the dough rises in a warm, draft-free environment to promote proper yeast activation.
- Water Level: Maintain the water level in the steaming pot to ensure continuous steam generation. Keep an eye on it to avoid burning the pot.
- Greasing the Bowl: Adequately grease the steaming bowl to prevent the dough from sticking and to ensure easy removal of the bread.
Variations
- Herb and Garlic Steamed Bread: Add finely chopped herbs and minced garlic to the dough for an aromatic twist.
- Sweet Steamed Bread: Mix in raisins, a bit of cinnamon, and a touch of extra sugar for a sweet version that can be enjoyed as a dessert or breakfast treat.
Steamed bread is a comforting and delicious addition to any meal, embodying the rich culinary traditions of South Africa. This recipe brings the warmth and softness of homemade bread to your table, perfect for sharing with family and friends. Enjoy the delightful texture and flavor of this traditional dish!
