Hello foodies! It has been forever since I last blogged, and every time I cook or eat something yummy, I feel a pang of guilt in my stomach, and promise myself that I am going to start doing weekly posts again, and after months, which accidentally turned into a year of talking and no doing, here I go…
So much has happened since I last posted! I…got a new job in reproductive health, adopted two furry critters,
finished my Masters degree in Public Health
and got engaged!
The recipe I am going to share with you is Lulu’s Steamed bread. According to the interwebs, steamed bread is a traditional Zulu dish typically served with meat, although my experience tells me that steamed bread has become a commonplace in many’s homes. I first tried it when Lulu brought it to work freshly baked for a colleague’s birthday and I simply couldn’t stop eating it, despite being stuffed to the brim. It is so moist and has a subtle sweetness that I can never resist. So of course I got the recipe and immediately went home to make it. Despite Lulu accidentally giving me the wrong ratios due to that the recipe is so engrained in her food repertoire that she no longer needs to measure and also accidentally waterlogging my ball of dough in boiling water, my bread was ridiculously delicious. Luckily, my second time making steamed bread was easier and just as delicious. Steamed bread can be eaten with anything from curry, stew and mexican food, to only with a smidgy of butter, which Lulu and I did all week when we were away on a work trip.
Steamed bread (serves four + leftovers)
- 2 1/4 cups flour
- 2 1/4 tbl sugar
- 1/2 tsp salt
- 1 tsp dried yeast
- 1 cup lukewarm water
- Mix all the dry ingredients together and then mix in the warm water
- Knead the dough (the dough should be slightly sticky-if it’s too sticky, add some more flour)
- Let the dough rise for about an hour
- Knead the dough some more
- Put the dough in a greased metal bowl
- Add about 5cm of water to a large pot that the metal bowl can fit into
- Gently place the bowl in the water (Don’t let the bowl touch the bottom of the pot; if it does, add a bit more water so that the bowl floats a little bit)
- Put on the lid
- Bring the water to a boil. Once the water starts to bowl, turn the heat down a bit so that the water maintains a lower, less hectic boil. Don’t keep the burner high enough for the water to bubble up into your dough bowl.
- Cook the bread for an hour. DO NOT open the pot lid until the hour is up.
- Carefully remove the bowl from the pot.
- Serve while still warm with anything!