eglamkowski's Journal: recipe of the day

I'm not a big fan of bread, but this Steamed Bread is so soft and moist I always end up eating it quickly after making it. And it's even easy to make!

1 oz. compressed yeast (or 1 package dried yeast)
About 1 cup of lukewarm water
2 tablespoons sugar
4 tablespoons lard or margarine
1 teaspoon salt
4.5 cups all purpose flour

Dissolve yeast in water (kept at 104F/40C) and leave to froth.

Combine sugar, lard and salt in a large bowl.

Sift flour and set aside.

Blend yeast liquid into sugar and fat, and incoporate flour gradually, mixing it into a smooth dough (you may need extra water as different flours absorb liquid at different rates).

Knead until soft and elastic on a lightly floured surface (but don't use too much flour!).

Place dough into a greased bowl, cover and leave to rise in a warm place until doubled in bulk, about 1 hour.

Knock down the risen dough with your fists and knead it for a few minutes. Divide and shape into 2 halves or into individual rolls. Place a square of wax paper underneath each roll and set aside to rise in a warm place for 15 minutes.

Fill a wok with about an inch of water and bring to a boil. Arrange bread on a heat resistant plate and place on top of steam rack. Cover and steam for 15-20 minutes.

It's best while still warm, and should be eaten within a few days. I store it at room temperature and wouldn't even think of putting it in the fridge...