Bread can easily be steamed on the stove instead of baked in the oven. Bread steamed is much softer, has no crust, and is much more moist. I highly recommend steamed bread, especially if you need bread really fast!
2cupsflour2 1/2 cups flour for freshly milled flour
2tsp.baking powder
1 1/3cupapple juiceor simple syrup (equal parts sugar and water)
2/3cupmilkany kind
Instructions
Whisk all 4 ingredients together. Pour into a greased bread pan.
Fill a dutch oven with 2 cups of water. Cover with a lid and turn on your burner to medium.
Heat the dutch oven for a few minutes before adding the bread.
Place the bread pan on a trivet (I use my instant pot trivet) and lower it into the warm dutch oven. Cover with a lid.
When you hear the water bubbling, start a timer for 20-25 minutes. Leave the burner on medium heat.
You will see steam escaping and that's ok.
When the timer goes off, take the lid off and check to see if the bread is done.
Use a toothpick to see if it comes out clean, if it does not put the lid back on a let the bread continue to cook for 5-10 more minutes.
You will not overcook the bread! The steam is a great way to keep the bread moist, so please do not worry.
Once the toothpick comes out clean, remove the bread from the dutch oven carefully with oven mitts. Let the bread cool for 10 minutes before removing from the bread pan.
This bread is best stored in the fridge or it will mold in just a few days on the counter.
This is a soft, cake like bread. It's perfect for sandwiches, toast, or even for dessert.