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Steamed bread is a kind of
bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
, typically made from
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
, 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 can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
. Steamed bread is produced and consumed all around the world. In
Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
, ''
mantou ''Mantou'' (), often referred to as 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 Liang. Description ''Mantou'' are typ ...
'' is a
staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and ...
of northern China, 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 Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China. Etymology "Wotou" literally translates to "nest thing", since the wotou resembles a bird's nest with its hollow cone shape. Hist ...
is another steamed bread found in northern China. 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, su ...
, 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 Native Americans, Africans, Asians, Pacific Islanders, and many other cultures an ...
, one example of steamed bread is Boston brown bread, a sweet food which may be eaten as a dessert. 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.


See also

*
List of steamed foods This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi ...
*
Pumpernickel Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it wa ...
, the dark German bread made from rye and cooked in a low-heat, steam-filled oven * Dampfnudel, a light German bread cooked in a pan of shallow steaming water *


References

Breads
Bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
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