Steamed bread is a kind of

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

, typically made from

wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...

, that is prepared by

steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...

instead of

baking Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot Baking stone, stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is ...

. Steamed bread is produced and consumed all around the world. In

Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...

, ''

mantou ''Mantou'' ( zh, t=饅頭, s=馒头, first=t), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Lian ...

'' is a

staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...

northern China Northern China () and Southern China () are two approximate regions that display certain differences in terms of their geography, demographics, economy, and culture. Extent The Qinling, Qinling–Daba Mountains serve as the transition zone ...

, where up to 70% of flour production in the region is used to make it. There are now many variations of mantou in China, for example wholemeal mantou, milk mantou, and sweet potato mantou. Wotou and lotus leaf bread are other steamed bread varieties found in China. In Europe there's lots of traditional steamed breads. For example knedla in Slovakia. In

South African cuisine South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, suc ...

, a number of groups produce steamed bread, such as the Zulu ''ujeqe'' which can be eaten alone or with

tomato soup Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetabl ...

. South African steamed breads are typically made at home for consumption on the same day, but research on commercial production continues to advance, aided by earlier developments in the mass production of Chinese steamed bread. In the

cuisine of the United States American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other ...

, one example of steamed bread is Boston brown bread. The South African variety known as ujeqe is prepared by having the bread steam in its own fluids. While all steamed breads undergo this process to some degree, ujeqe is especially sealed off from external steam and is not allowed to lose its moisture in the cooking process. As a result, the very fibres of the bread have moisture sealed within them. Subsequently, ujeqe is also known to spoil quickly for that very reason. The bread is marked by a distinct golden skin (or thin crust). Ingredients typically include wheat flour, sugar, salt, yeast, and water. Oil is unnecessary as the bread retains its moisture for days, and would typically spoil first before drying out. This also makes ujeqe suitable for low calorie/low fat diets. Maize meal is sometimes added to the dough for a fuller texture.

References

Breads

Bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

{{bread-stub

See also

References