Basics
Dombolo (soft steamed bread)
- Preparation time
- 1 h 30
- Servings
- 6 servings
Ingredients
- Flour — to buy500 g (4 cups)
- Baker's yeast — to buy7 g (2 1/4 tsp)
- Sugar — to buy1 tbsp
- Salt — to buy1 tsp
- Water — to buy300 ml (1 1/4 cups)
- Neutral oil — to buy1 tbsp
Preparation
Mix the flour, sugar and salt in a large bowl. Dissolve the yeast in the warm water, let it rest for 5 minutes until it foams.
Pour the activated yeast and the oil into the flour, and knead for 8 minutes until you get a soft, slightly sticky dough.
Cover and let rise for 45 minutes in a warm spot, until doubled in size.
Punch down the dough, shape it into a tight ball, and place it in a floured mold or cloth that will fit inside your steamer basket.
Set the dough in a steamer basket or a colander lined with perforated parchment paper, over a large pot of simmering water: the dough must not touch the water.
Cover tightly (the lid must seal well so the steam doesn''t escape) and steam for 45 to 50 minutes without ever lifting the lid before the end, or the bread will collapse.
Check doneness by inserting a knife in the center: it should come out dry. Unmold, let cool for 5 minutes, then tear the dombolo apart by hand into portions: it isn''t cut with a knife, its soft crumb naturally pulls apart.