I recently got an oven after along time of making bread on the stove top and by steaming. It is so different and exciting leaning this new appliance. Although I have an oven now, its electricity consumption is something that will make me use it less. But bread still needs to be made. Enter the stove top bread making. I have been so accustomed to making baked goods without an oven like this 3-tier Coconut Cinnamon Cake was made on a sigiri (charcoal stove) and these Carrot Cake Muffins and Breakfast Flatbreads were steamed and made on the stove top respectively. To to pay my respects to all the pans I have abused in the process of making stove top bread, I am sharing this soft fluffy and delicious bread that is oh-so-satisfying. The recipe is for a savory kind of bread but you can sweeten it by removing the carrot, onion, green pepper and black pepper. You will find yourself making this over and over again. Just so you know, I had to battle with the people I cook for to take these pictures because it was so good they couldn’t wait!
What you will need:
3 C. Flour, Sifted
1 C. Flour for dusting
4 Tbsp. Sugar
1 Tsp. Salt
1/3 C. Oil
1 C. Milk, Warm
2 Tsp. Yeast
1/4 C. Grated Carrot, onion and green pepper
1/2 Tsp. Black pepper, ground
Oil for cooking
- You will need a sturdy frying pan (a cast iron one if possible).
- You can substitute diary with plant/nut milk if you are vegan.
- Use bread/all purpose flour which has more gluten than cake flour and thus produces a chewy bread.
- The key to having fluffy bread is to place a frying pan on high fire, add a tablespoon of oil in the pan and let the oil get really hot. Place your bread dough into the pan and immediately reduce the heat to low. The high heat will be enough to cook the bread until it is time to flip it.
- Combine 3 cups flour, salt, sugar, yeast, carrot, onion, green pepper and black pepper in a bowl. Mix well. Add oil and mix well.
- Gradually add the warm milk into the mixture while mixing. Mix till a dough is formed. The dough should be a bit elastic (not too firm).
- Cover the dough with a damp cloth. Let the dough rise for 1 hour.
- Generously flour your surface. After an hour, remove the dough from the bowl and place it on the floured surface. Knead the dough for about 5 minutes until smooth and non-sticky.
- Divide the dough into 6 equal balls. Spread each ball with your hands into a palm-sized disk. Make sure the disks are thick ( at least 1/2 inch).
- Generously flour your surface and place the disk on it.
- Let the bread rise for another 20 minutes.
- Place a frying pan on high fire. Add a tablespoon of oil in the pan.
- Once the oil is sizzling, gently place the risen bread dough into the hot pan. Immediately reduce the fire/ heat to low and cover pan.
- Let the bread cook for 5 minutes on low fire on one side. Remove cover and flip the bread and let the other side cook for another 5 minutes on low fire.
- Remove from fire. Repeat the process till all the bread is cooked.
- Serve hot with your favorite stew, butter, jam etc
Share your creations using the #AkitchenInUg on social media.
Steaming food has been a tradition I have been exposed to all my life. Steaming posho, dodo, and if we are feeling fancy, some matooke, has been a way of life. But my fascination with it grew in the past couple years when I was introduced to the world of steamed desserts and bread. You guys I have never looked back ever since. Then there is banana leaf steaming which, in my opinion, is a flavor in of itself and takes the food to a whole new level! You see there is something magical about the aroma of food enshrouded in banana leaves. Almost intoxicating. You want to add a complex flavor to posho, steam it in banana leaves. Want to have irresistible cassava that you can eat in one seating all by yourself (guilty!), steam that in banana leaves. You want to have sweet spiced bread for breakfast, steam it in banana leaves. You will be surprised and amazed at how the flavors are heightened.
The summer months are upon us and so are all sorts of berries. Last week I asked you on IG stories if you know the name of these berries and you all chipped in and googled the name till we agreed that they are black raspberries. I am amazed at your research skills and incredible teamwork! You are the best.
This bread is inspired by my love for the spice bun (a Jamaican sweet bread that is an explosion of flavors and sweet spices) that I have been wanting to recreate for quite some time now. After eating it 101 times, I convinced myself that there are hints of cinnamon, ginger, cloves and other spices I cannot figure out quite yet. After I was able to pick more than two handfuls of these berries, I decided to try my hand at this addictive bread. What you see is my banana leaf steam version (with a twist of course) of the classic spice bun. Now in this steamed bread I used these black raspberries, you can however use any type of berry that is readily available to you. I also added in nuts for texture. you can add anything that you think will add to the flavors and textures.
What you will need:
2 C. All purpose flour, sifted
2 C. Whole wheat flour, sifted
1 1/4 C. Milk
1/4 C. Oil
1/4 C. Peanuts/Groundnuts, crashed
1/4 C. Raisins
1/4 C. Black raspberries, lightly mashed
4 Tbsp. Sugar
2 Tbsp. Sugar
1 1/2 Tbsp. Yeast
1 Tbsp. Allspice (pimienta dulce), ground
1 Tbsp. Cinnamon, ground
1/2 Tsp. Nutmeg, ground
1/2 Tsp. Salt
1/2 Tsp. Vanilla extract
- Dissolve 2 tablespoons of sugar in warm milk. Add the yeast and let it rest for about 10 minutes or until it has risen and foamed.
- Mix the rest of the ingredients except the oil and vanilla extract in a large bowl.
- Once the yeast has risen, add the oil and vanilla and mix well.
- Pour the yeast mix in the dry ingredients. Mix well till a dough forms.
- Let the dough rise for 1 hour.
- After an hour punch down the dough and knead it for about 5 minutes till it is smooth.
- Divide the dough into four equal parts. and shape them into buns.
- Place each bun on a clean piece of banana leaf and let them rise for an additional 30 minutes.
- While the bread is rising, place a pan with water for steaming on fire. I am using a rice cooker steamer. If you don’t have one, you can improvise.
- Once the bread dough has risen, gently place each bun on the steamer and steam it for 15-20 minutes. It will double in size.
- Remove from fire and serve while still hot and soft.
Have you tried your hand at steaming bread?