Those who have made this bread so many times in their homes will notice my little twist in my method of making the bread and in my recipe, which is the oil added into the bread. This came about after many attempts of trying to make the bread fluffy and still fresh the next day, and today I have given you my secret, which I have been holding dear to my heart, however, we are now in tough times, and sharing is caring. I hope you will enjoy my recipe:-)
The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
M.F.K. Fisher
You will never go to any South African food place that sells authentic African food and not find Isonka Samanzi. I grew up eating it with beef stew, chicken stew, ulusu (tripe) and my favourite is always having it warm with butter melted on it while sipping tea. And for me, it doesn’t get any nostalgic than that. I remember as a child, I was always looking forward to the one made by my granny, it was always the best.
Isonka Samanzi (Steamed Bread)
Equipment
- 1 30cm Enamel Basin https://shop.andiswaskitchen.com/product-category/enamel/
- 1 20cm Enamel Bowl https://shop.andiswaskitchen.com/product-category/enamel/
- Stand mixer see notes
- 24cm Pot
Ingredients
- 450 g Cake Flour read instructions (no. 5) before starting
- 300 ml Water lukewarm
- 1 Teaspoon Salt
- 2 Teaspoons Instant Yeast
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Canola Oil
- 200 g Caster Sugar
- Butter for greasing the bowl
Instructions
- Weigh all the ingredients and sieve flour. Set aside
- In a measuring jug, mix lukewarm water and oil.
- In a stand mixer with a dough hook, add flour, sugar and yeast then mix. After Add salt and mix.
- Pour in the liquid ingredients, start kneading on low speed until the dough is roughly mixed (between level 1 and 2) then increase the speed, knead for 5 minutes. Let the dough rest for 5 minutes.
- Add extra 50g of cake flour, then knead on high speed (4 to 5) for 3 to 4 minutes. Start slow first to incorporate the flour.
- Transfer the dough into a greased (with oil) 30cm bowl.
- Cover with cling wrap. Let the dough rise for 1 hour or until it doubles in size.
- Grease a 20cm enamel bowl with butter, shape the dough into a ball, place it into the butter-greased bowl and let it rise again for 30 minutes.
- Add about 2 cups of water into a large-enough pot (let it boil), and place the enamel bowl with the dough inside. Cover the pot with the lid.
- Steam the bread for an hour or until it is well done.
- Allow the bread to cool completely (and wash your hands before taking it out of the bowl and cutting it).
- Serve with stew or eat it with butter and tea. Enjoy:-)
Video
Notes
- Watch the video to see my 7 secrets to this bread.
- See steamed buns recipe to knead by hands.