In celebration of Heritage Day, Lerato Panyane, a chef lecturer at Capsicum Culinary Studio’s Boksburg campus, recently shared her recipe for steamed bread.
Chef Lerato’s Steamed Bread
480g cake flour
240g mealie meal
10g dry yeast
750ml lukewarm water
Mix all the dry ingredients together.
Add the lukewarm water and mix to a soft dough. Knead until the dough is smooth and elastic.
Place the dough down, form into a round and cover it with greased plastic wrap and leave to rest for 10 minutes.
Knock the dough down, form again into a round and place it into a greased round dish.
Knot a cloth around the bowl and place it into a pot of boiling water. Place the lid onto the pot and allow it to boil gently for one hour or until cooked.
Check by using a knife or toothpick and poke in the middle to see if it’s cooked.
Then serve and enjoy with any meat or poultry stew.
For more information on Capsicum Culinary Studios, visit www.capsicumcooking.com