More than 1 hour
Makes 1 x 22cm loaf
- 5 cups (750g) white bread flour
- ½ tsp (7ml) salt
- 1 Tbsp (15ml) sugar
- 1 packet (10g) instant yeast
- 1 tsp (5ml) chilli flakes
- 1½ cups (375ml) lukewarm water
- 2 spring onions, finely chopped
- 1 can (400g) corn kernels, drained and patted dry
- ½ punnet (10g) fresh parsley, chopped
- 1 egg, whisked
- ¼ cup (60ml) canola or sunflower oil
- Butter, for serving
- Combine flour, salt, sugar, yeast and chilli flakes in a bowl.
- Add water to make a sticky (not wet) dough.
- Dust a surface with flour and knead dough for 6-8 minutes or until smooth and elastic.
- Roll dough out roughly, sprinkle with spring onion and corn and parsley, and knead lightly (just enough to incorporate).
- Place dough ball in a greased bowl, cover with clingfilm directly on its surface, and leave to rise for 1 hour.
- Bring a large 6-8L pot of water to a simmer. (Check that the bowl you’ll be using fits inside the pot.)
- Place dough ball in a medium-size (20-22cm) greased metal bowl, and place it in the pot – the water should not come more than halfway up the side of the bowl.
- Cover pot and steam bread gently for 1 hour or until cooked through. (Note: the bread does rise a bit so you’ll need a lid that won’t keep it down.)
- Remove bread from pot and cool slightly, it should feel light for its size and sound hollow when you tap on it.
- Serve straight out of the steamer with butter for best results.