Steamed Bread
By: Helen Pitlick
Published: Saturday, December 5, 2009 - 2:11am

Ingredients




1/2 envelope yeast
2 tablespoons sugar
1/4 teaspoon salt
1 cup scant  warm water
2 cups flour

Preparation

1 Dissolve the yeast in water with the sugar and salt. Add flour to the liquid and knead into a soft dough for about 10 minutes. Put in a large bowl, cover with a damp cloth and place in a warm place for about 1 hour to rise double its size. Knead again and let rise to double its size once more. Roll and stretch the dough into a rope about 1 1/2 inches in diameter. Cut into 1-inch sections and roll into ovals about 4 inches long. Make them a bit thinner in the center, dust the whole side with a little flour and double over. Put on squares of wax paper for 15-20 minutes or till they double in bulk. Put in a steamer for 10 to 15 minutes to steam. They should be light and spongy.

About


Serve these hot with soy sauce-based dishes. From the Art of Chinese Cooking by Mimie Ouei.