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Prepare the ingredients.
In a mixing bowl, knead all the ingredients together for 5 minutes. Leave to rest for an hour with the bowl covered.
Knock back the dough, then place it into the cake pan. Cover and leave to rest for 30 minutes.
Place it in the steam basket and pour in 200 ml of water.
Pressure cooking: 18 minutes
Remove from the cake pan and leave to cool before serving.
Tip: The sandwich loaf can be kept fresh by wrapping it in cling film. To continue to enjoy it even after it becomes a little drier, cut it into thin slices and toast them.