Mini steamed bread

In a large bowl, sift the flour, salt, sugar and instant yeast. Mix together the dry ingredients using a whisk until well-combined.

Add the olive oil and warm water (43⁰C) to the bowl, if you do not have a thermometer then add the water when it is lukewarm.

Mix the dough until well-combined and knead for 10 minutes by hand or for 6 minutes by electric mixer. The dough should be elastic and soft.

Add the dough to a greased bowl and allow to rest for 10 minutes. In the meantime, spray each ramekin with nonstick spray.

Roll the dough into a log and divide into 10 equal parts. Roll each part into a ball and place into ramekins.

Cover the ramekins with a damp towel and allow to rise for a further 30 minutes.

In a pot on high heat, add water and allow to boil. Add the ramekins to the boiling water and cover the pot with a lid. The amount of water in the pot should be lower than the height of the ramekins so that the water does not boil over into the ramekins.

Allow the breads to steam for 30 minutes without lifting the lid.

The boiling should continue throughout the steaming process. If it does happen that the water evaporates completely, lift the lid and add water to the pot to complete the steaming process.

Once steamed, carefully remove ramekins from pots and allow to cool for 5 minutes before removing the breads from the ramekins.

Reprinted with permission from Kgomi Carvalho, follow along on Instagram.