Combine olive oil and broth and set aside.

In another bowl, completely combine the remaining ingredients then stir in the broth mixture.

Stir until the mixture pulls begins to form a ball.

Empty dough onto a clean, flat surface and knead for 3 minutes. This process is crucial as it develops the gluten. The consistency of the dough will indeed change.

Cover dough and let it rest for about 10 minutes the knead for another minute. Make an effort to work the dough into a rectangle/loaf form then slice into 4 equal sized pieces.

Completely wrap each piece of dough in foil and seal it by folding the edges in. Be careful not wrap dough too tight as it needs room to expand.

Steam for 30 minutes. If you do not have a steamer, fill a large pot with about 1 inch of water and bring it to a boil. Place the foil wrapped loaves into metal colander and then into the large pot. Make sure that the colander sits higher than the level of the water as you do not want the loaves to get wet.

Note: If your loaves are stacked, you may want to switch the loaves around halfway through cooking so that they all steam evenly.

Remove from steamer and let loaves cool for at least 30 minutes before placing them into the refrigerator for 1 hour. (This cool-down time in the fridge allows for the dough to firm up) Next, remove loaves from foil packets and wrap them in plastic or store in re-sealable plastic baggies.