|Main ingredients||Wheat flour|
|Variations||Boston brown bread, mantou|
|Cookbook:Steamed bread Steamed bread|
Steamed bread is a kind of bread, typically made from wheat, which is produced by steaming instead of baking. Steamed bread is produced and consumed all around the world. In Chinese cuisine, mantou is a staple food of northern China, where up to 70% of flour production in the region is used to make it. Wotou is another steamed bread found in northern China. In South African cuisine, a number of groups produce steamed bread, such as the Zulu ujeqe which may be eaten alone or with tomato soup. South African steamed breads are typically made at home for consumption on the same day, but research on commercial production continues to advance, aided by earlier developments in the mass production of Chinese steamed bread. In the cuisine of the United States, one example of steamed bread is Boston brown bread, a sweet food which may be eaten as a dessert.
- Pumpernickel, the dark German bread made from rye and cooked in a low-heat, steam-filled oven
- Food portal
- "Chinese Steamed Bread". New Zealand Baking Industry Trust. Retrieved 2012-12-21.
- "Ujeqe no shatini ophekiew: Steamed bread and tomato soup". Drum: A Magazine of Africa For Africa. 2009. p. 38. Retrieved 2012-12-23.
- Lombard, G. E.; Weinert, I. A. G.; Minnaar, A.; Taylor, J. R. N. (2000). "Preservation of South African Steamed Bread Using Hurdle Technology". Lebensmittel-Wissenschaft & Technologie 33: 138–143. doi:10.1006/fstl.1999.0626. Retrieved 2012-12-23.
- Ross, Ruth (November 1976). "How to Make Steamed Bread on Top of Your Stove". Mother Earth News. Retrieved 2012-12-23.
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