Wheat Flour Bread with Yeast

Introduction

You mix a simple dough from wheat flour, instant yeast, baking powder, water, and oil, then steam it in a mold until a skewer comes out clean. The result is a soft, sliceable bread with a tight, even crumb that works with soups, stews, or a simple breakfast spread.

Recipe Details

• Prep Time: 1 hour 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4

Ingredients

• 2 cups wheat flour
• 1 teaspoon instant yeast
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup water
• 2 teaspoons vegetable oil

Instructions

1. Sift the flour into a mixing bowl. Mix in the yeast, salt, and baking powder.
2. Mix in the water to make a dough, and knead it until cohesive and fully combined.
3. Cover the dough and let rise for 1 hour.
4. Gently deflate the dough.
5. Grease a cooking mold, and transfer the dough to the mold.
6. Cover the mold and place it in a steamer setup. Steam until cooked through and a skewer inserted into the center comes out clean.
7. Remove from the heat and let cool.
8. Unmold the steamed bread and serve.

Variations

• Replace the vegetable oil with melted butter if you want a slightly richer flavor and a softer crumb.
• Add 1 to 2 tablespoons of sugar when you mix in the yeast, salt, and baking powder if you want a mildly sweet steamed bread with a more tender texture.
• Stir in chopped scallions or sesame seeds with the dry ingredients for a more savory loaf and a bit more texture.
• Divide the dough between smaller greased molds instead of one larger mold if you want individual steamed buns; they will cook faster and give you more crust-free edges.
• Swap part of the wheat flour for all-purpose flour if you want a lighter crumb, or use more whole wheat flour if you want a denser, nuttier loaf.

Tips for Success

• Sift the flour well so the yeast and baking powder distribute evenly through the dough.
• When you knead, stop once the dough looks cohesive and uniform; overworking a low-hydration dough can make it stiff.
• After the 1-hour rise, deflate the dough gently so you keep some of the gas structure instead of pressing it flat.
• Grease the cooking mold thoroughly, especially the corners and sides, so the bread unmolds cleanly after cooling.
• Keep the steamer at a steady steam, not a hard boil, and check doneness with a skewer in the center rather than judging by time alone.

Storage and Reheating

Store the cooled bread in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil, place it in a freezer bag or airtight container, and freeze for up to 2 months.

Reheat it by steaming for 5 to 8 minutes until soft and warmed through. You can also microwave slices under a damp paper towel for 15 to 30 seconds, but steaming keeps the texture softer and more even.

FAQ

Can you use active dry yeast instead of instant yeast?

Yes. Use the same amount, but dissolve it in the water first and let it sit for a few minutes before mixing the dough.

What kind of mold works for this bread?

Any heat-safe mold that fits inside your steamer works, including a small loaf pan, cake pan, or metal bowl. Just make sure you grease it well.

Why did the bread turn out dense?

The most common causes are under-kneading, not giving the dough the full 1-hour rise, or steaming before the dough has developed enough structure.

Can you make this gluten-free?

Not with a straight one-for-one flour swap. This bread depends on gluten for structure, so a gluten-free version would need a different formula.