STEAM BREAD RECIPE
120 mins
6 people
A little more challenging
The benefit of cooking bread with steam is that it ensures it is perfectly crispy on the outside & deliciously soft on the inside. See the recipe here.
Ingredients
- 500g wholemeal flour
- 500g plain white flour
- 600ml warm water or warm milk
- 1 pack fresh yeast or dry yeast
- 1 teaspoon salt
Procedure
- Separate 1/2 cup of flour for a later use
- Mix all the other ingredients together using a dough hook on your stand mixer until a dough has formed
- Put the dough in a glass or plastic bowl (no metal), big enough to allow the dough to rise and place in the AEG SteamPro oven. Choose the dough proofing function for 1 hour
- Once the dough has finished proofing, sprinkle the remaining flour on your bench
- Take the risen dough out of the AEG SteamPro oven and kneed to form a loaf shape
- Score with 4 lines across the top and place onto the patisserie tray
- Set the SteamPro oven to Steam setting 1 at 210°C for 45 minutes
- The finished result will give the bread a perfect and even crust with a beautiful soft inner
TO SERVE
Options
You can adapt this recipe to suit your tastes. Simply mix your chosen ingredients to the raw dough after proofing such as:
- Mediterranean style: olives, sundried tomatoes, rosemary, 5 tablespoons of virgin olive oil, feta cheese
- Moroccan style: Ras el Hanout*, slivered almonds or dukkah and raisins
- Farm style: ham or bacon strips, onion slices, cheddar cheese, black pepper
- Pumpkin bread: pureed pumpkin (5 tablespoons) and pumpkin seeds
- Substitute the water with milk or buttermilk to get bread more white and soft
*Ras el Hanout is a North African spice mix
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