Fluffy Steamed Blueberry Yeast Bread

INGREDIENTS

Dough

• 140g all-purpose flour
• 80g plant-based milk | lukewarm
• 10g sugar | use up to 20g for sweetness
• 1g instant or quick-rise yeast

Blueberries (optional)

• 60g blueberries | fresh or frozen

INSTRUCTIONS

1. Combine all the dough ingredients and knead until smooth and elastic; about 15 minutes by hand.
2. Place the dough into a bowl, then cover and let rise for 1-2 hours, or until doubled in volume.
3. Once the dough has risen, punch it down.
4. For a loaf shape, flatten the dough into a large rectangle. Sprinkle over 1/2 cup blueberries, then roll the dough up into a tight log. Place into a baking pan of your choice; I used a 6.375 x 3.75 inch junior loaf pan.
5. Let the dough rise, covered, for 30-45 minutes. Once risen 1.5x in volume, place onto a steamer basket into a pot filled with cold water.
6. Cover the pot and turn the heat to high; once water is at a full boil, turn the heat down to medium-low. From this point, continue cooking for 30 minutes.
7. Turn off the heat and wait 3 minutes before removing the lid of the pot, careful not to let any water drop onto the loaf. Let the loaf cool slightly before serving.

NOTES
I used a 6.375 x 3.75 inch loaf pan to make a small loaf. This recipe should also work in an 8 x 4 inch loaf pan, if you double all the ingredients.