Pan al vapor (Steamed bread) (TM)

From Cookipedia

Pan al vapor (Steamed bread) (TM)
Pan al vapor (Steamed bread) (TM)
Servings:Servings: 10 - 1 small loaf
Calories per serving:66
Ready in:2 hours 45 minutes
Prep. time:2 hours
Cook time:45 minutes
Recipe author:JuliaBalbilla
First published:27th September 2012

This bread is made entirely in the Thermomix as it is steam baked in the Varoma. It is meant for toasting.

The recipe comes from ClubCocinaFacil - the recipe below has one more rising than the original. You can also see a video on their website. It is in Spanish but you will get the general idea.

See Variations below for how to convert this recipe for steaming conventionally.



  1. Put the 150g water and the yeast in the bowl 2 minutes / 37º / Speed 1.
  2. Add the flour and salt and 2 minutes 30 seconds / Knead.
  3. Leave to rise in the bowl until almost doubled in size, then 10 seconds / Knead.
  4. Shape the dough into a ball and put it in an oiled soup bowl which will fit into the Varoma.
  5. Cover with a tea towel and leave for about an hour until doubled.
  6. Pour the 1.5 litres of water into the bowl and place the Varoma, containing the soup bowl and dough on top of the TM bowl.
  7. Cover, and steam for 45 minutes / Temp. Varoma / Speed 1.
  8. Allow to cool and cut into 1cm slices.

Serving suggestions

Makes a wonderful bread for Pa amb tomàquet (Pa amb oli).


This can also be made in a conventional manner. Make and knead the dough according to your usual manner and steam in a in a saucepan or steamer on the hob, until it has the appearance of a suet pudding.

Chef's notes

This bread will seem to be uncooked, but that is how it is. It is very good toasted and will last for days.

I steamed mine in an enamel pudding basin, which is fine, but the top of the dough does touch the Varoma lid towards the end of the steaming time, if using a TM31. The Varoma basket in the TM5 is deeper, so should not touch the lid if using this version.

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