Dombolo (Steamed Bread)
Dombolo (Steamed Bread). Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 4 cups cake flour (or all-purpose flour)
- 10 g (1 sachet) instant dry yeast
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp cooking oil or melted butter
- 1 ½ cups warm water (you may need a little more or less)
Instructions
- In a large bowl, combine 4 cups flour, 1 sachet (10 g) instant yeast, 2 tbsp sugar and 1 tsp salt.
- Add 2 tbsp oil or melted butter and mix through.
- Add about 1½ cups warm water gradually, stirring until a soft, slightly sticky dough forms.
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 45–60 minutes.
- Grease a heatproof bowl (metal, enamel, or Pyrex) that fits inside your pot.
- Punch down the dough, shape it into a round, and place it in the greased bowl. For smaller portions, divide into 8–10 balls and arrange with a little space between them.
- Cover and let the shaped dough rest 15–20 minutes while you set up the steamer.
- Set up the pot: add 4–5 cm of water and place a trivet or inverted heatproof plate inside so the dough bowl sits above the water. Wrap the pot lid in a clean cloth to catch condensation.
- Put the bowl with dough onto the trivet, cover the pot, and steam over medium-low heat. Aim for a steady simmer, not a hard boil.
- Steam for 45–60 minutes for one large loaf, or 25–30 minutes for smaller buns. Avoid opening the pot in the first 30 minutes. If water runs low, top up carefully with hot water along the side of the pot.
- Check doneness: a skewer should come out clean and the bread should sound hollow when tapped. If you have a thermometer, the center should be around 95°C.
- Remove the bowl, rest 5–10 minutes, then turn the bread out.
- Slice or pull apart and serve warm with stew or curry.
