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Steamed Breads

post #1 of 8
Thread Starter 
I’ve been reading Peter Reinhart’s Whole Grain Bread book and was intrigued with his Steamed Boston Brown Bread. The dough is poured into coffee cans, then is cooked on the stove top in a large stock pot partially filled with water making a perfectly round loaf of bread leavened with baking powder and baking soda.

I’ve never heard of this method before but after a few searches online it looks like it's a common technique.


I’m wondering if any sweet bread that is leavened with baking soda and baking powder could be cooked like this (Pumpkin bread for example). Any thoughts on this technique?

Thanks,
Emily
post #2 of 8
>>common
oh dear, yes indeed. been around for ages and ages. once upon a time you could buy Boston Brown Bread in a can in the market . . .

it's best suited to 'heavy' / dense / moist dough. shortbread is not a good candidate <g>
post #3 of 8
You can also just bake instead of steaming. Clay flower pots work also.
post #4 of 8
Thread Starter 
I guess it shows my age that these concepts are new to me. Thanks, it's something I'll have to experiment with. :)
post #5 of 8
Emily, the pressure cooker you are getting is ideal for steamed breads. I have done this many times. Recipes abound. It's fun and easy, and especially nice with the PC because you don't steam up the whole kitchen in the process. Perhaps I should open a discussion on this topic in the Pressure Cooker Social Group? I love Boston Brown Bread! :lips:
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #6 of 8

I steam my bread in a crockpot

post #7 of 8

Most all the  prepackaged white bread you buy at supermarket is steamed. It yields in most cases a more tender uniform product.  A lot of commercial bakery ovens have damper controls that allow for injection of moisture into the baking process.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 8

Most prepackaged white bread is made using mechanical leavening, Ed, a process not available at home. So the method of cooking is all but irrelevant.

 

Steam injection on commercial ovens is done for specific effects on standard yeast breads. The effects can be mimicked at home with spray bottles and water trays. But neither is the same as making steamed bread, such as Boston Brown Bread, which are actually cooked on the range, while standing in water.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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