Single Dombolo Steamed Bread

Name: Single Dombolo Steamed Bread
Total time: 150 min
Yield: 1 portions
Ingredients: 2.75 cups Water 38 ml dough, 500 ml steaming, 100 ml reserved top-up; 0.5 cup Flour All-purpose wheat flour; 1 g Yeast Dry active yeast; 2 g Sugar; 0.5 tsp Olive oil 1 ml dough, 1 ml ramekin; 0.8 g Salt Measured dough salt

One small fluffy South African yeast bread steamed in a ramekin, with a soft pale crust and no filling.

Ingredients

2.75 cups

Water

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0.5 cup

Flour

1 g

Yeast

2 g

Sugar

0.5 tsp

Olive oil

0.8 g

Salt

Steps

75 min1

Mix the dry yeast and sugar with 38 ml lukewarm water and leave for 5 minutes until foamy. Add all the flour, measured salt and 1 ml oil. Knead by hand for 8-10 minutes until smooth and elastic. Cover in the bowl and leave in a warm place for about 60 minutes until doubled.

30 min2

Grease a 300 ml heatproof ramekin with the remaining 1 ml oil. Gently deflate the dough, shape the whole mass into one smooth ball and put it in the ramekin. Cover loosely and let rise for 30 minutes until puffy, leaving room above for expansion.

30 min3

Steam

Put a steaming rack in a covered saucepan and add 500 ml water below the rack. Bring to a gentle boil. Remove the dough cover and set the ramekin on the rack; water must not enter it. Cover the pan tightly and steam for 30 minutes without lifting the lid during the first 25 minutes. Keep the remaining 100 ml water hot as a top-up if needed so the pan never boils dry.

10 min4

Check that a skewer inserted in the bread comes out clean and the center has no sticky raw dough. Remove the ramekin with oven gloves and rest for 10 minutes. Loosen the edges and turn out. Serve the whole small bread as one starch portion; butter, stew and sauces are not included.