Tin Steam Bread

Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.

Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.

Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.

Once rested, knock down the dough and roll up into a roll. Divide the dough into 16 equal pieces.

Roll each piece into a sausage shape, to fit into the tin and place them into the greased tins. The 410 g tin should be filled ¾ way of the tin.

Cover with greased plastic and allow to rise in a warm place for about 20 minutes.

Place the tins into the prepared saucepan of boiling water. Make sure the lid is dry and cover with the lid to steam for 30 minutes, or until cooked. Don’t lift the lid during the steaming time, as the dough will collapse.

Carefully lift the tins out of the saucepan and place onto a cooling rack.

Allow to stand for 5 minutes, loosen the sides carefully with a knife and turn out onto a cooling rack.