Corn And Cheese Steamed Bread

SERVES: 8 – 10
PREP TIME: 15 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: EASY

INGREDIENTS

• 3 cups (750ml) Bread Flour
• 650ml lukewarm Water
• 10ml Dry Yeast
• 10ml Salt
• 5ml Black Pepper
• 10ml Sugar
• 125ml Corn Kernels
• 250ml grated Cheese
• 6 Spring Onions, chopped

DIRECTIONS

1. Place the bread flour, yeast, salt and spices in a bowl.
2. Stir in the cheese and chopped spring onions.
3. Add the corn kernels, water and oil and mix well.
4. Knead until a smooth soft and pliable dough is formed (it must not be sticky. Add more flour if needed).
5. Lightly oil a 1.5lt stainless steel bowl.
6. Place the dough in the bowl, cover and leave to rise for 20 minutes.
7. Cover the bowl with tin foil with a pleat in to allow the bread to rise, and secure this with string.
8. Place in an 8 – 10t pot on a cloth and fill halfway up the side of the bowl with water.
9. Place the covered pot on the stove over a medium heat and allow the bread to steam for 45 minutes.
10. Place the whole pot in a Wonderbag on a cloth or mat and seal.
11. Leave to steam for 4 hours.
12. Open, remove the bowl, uncover and unmould the bread.
13. Serve with butter.
14. Great for camping!