Steamed Bread Recipe | Dombolo

Steamed Bread Recipe

SERVES: 4 | TOTAL TIME: 3 hours

Serves up to four people, but you can adjust it to make the recipe smaller.

INGREDIENTS

• 1 kg cake flour, plus extra for dusting
• 10 g of dry yeast
• 2 and a half tablespoons of vegetable oil
• 2 tablespoons of salt
• 2 and a half tablespoons of brown sugar
• 3 and a half cups mildly warm (lukewarm) water
• 60g or 4 tablespoons of margarine

METHOD

1. Mix together the flour, salt, and sugar. Add the margarine and use your fingers to work it into the flour. Then add the yeast.
2. Mix the flour with enough lukewarm water to make a soft dough. If you need to, add about 20 to 30 ml more water. The dough shouldn’t be too hard.
3. Mix the dough for 10 minutes until it is smooth and elastic. Cover with a greased plastic wrap and set aside for 5 minutes.
4. Roll the dough into a round ball and place it in a large, greased enamel dish. Divide the dough in half, shape it into two rounds, and place them in two greased enamel dishes to make two medium Steam bread / Dombolo.
5. Cover with greased plastic wrap and set aside in a warm place to rise for 30 minutes or until doubled in volume.
6. Meanwhile, fill a large saucepan about a third of the way with water. Bring the water to a rolling boil. Check that the enamel dish fits into the saucepan.
7. Place the enamel dish in the prepared boiling water once the dough has risen in it. Make sure the top is dry before covering it with the lid. Steam for 1 hour and 30 minutes, or until the rice is tender. If you lift the lid while the dough is steaming, it will collapse.
8. Carefully remove the cooked Steam bread / Dombolo from the saucepan and place it on a cooling rack. Allow for a 5-minute cooling period.
9. Using a knife, loosen the sides and transfer the cake to a cooling rack to finish cooling down. Before slicing, let it cool.

ALSO SEE: Zola Nene’s pork stew with dombolo

By Nelson Kalula for Getaway Magazine 

Feature Image: Pexels