What types of vessels or pots can be used for steamed bread?
There are three types of vessels you can use to steam breads: a dutch oven or large pot on the stovetop, a slow cooker or a pressure cooker. Steaming breads using a large pot on the stovetop: Place the trivet in the bottom of the pot, then place the covered breads on the trivets and pour enough boiling water into the pot to come halfway up the sides of the cans. Then, cover the pot and steam for 3 to 3 1/2 hours for breads in large coffee cans or loaf pans, 1 3/4 to 2 hours for breads steamed in smaller cans such as large soup or tomato cans or small loaf pans. Then test the bread with a skewer to make sure it’s done completely. If it’s not done, recover it and continue steaming. Then check again after about 20 minutes. Steaming breads using a slow-cooker: Place the trivet on the bottom of the slow-cooker and put the batter-filled mold or loaf pan on the trivet. Poor enough boiling water into the slow-cooker to come halfway up the sides of the mold or pan. Cover the slow-cooker and usi
