- Preheat oven to steam bake 170C.
- Add everything to stand up mixer with paddle attachment and mix on high until smooth. Pipe into a muffin tin, ¾ full, flatten tops with water on wet hands and wrap with plastic wrap and allow to prove until the bread reaches the tops of the moulds.
- Steam bake for 10 minutes at 170C. Allow to rest for 5 minutes before turning out on to paper lined gastro tray, bake for a further 10 minutes at 180C (regular bake setting).
This recipe was created by George Calombaris of The Press Club and cooked by Reynold Poernomo