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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!