Which of the following is NOT a method of making yeast bread?

In the context of yeast bread production, the correct answer identifies a method that does not contribute to the actual making of yeast bread. Steaming is primarily a cooking technique used to prepare food by placing it in steam, which can be applied to various dishes, but it is not a recognized method for developing or proofing yeast dough.

The other methods mentioned are established techniques in baking. The sourdough method involves using naturally occurring wild yeast and bacteria for fermentation, giving the bread its characteristic flavor. The sponge method starts with a pre-ferment, or "sponge," allowing for a longer fermentation process which enhances the bread's development and flavor. The straight-dough method is the most straightforward technique, where all ingredients are mixed together in one step, allowing for simpler production.

Therefore, while sourdough, sponge, and straight-dough methods are essential approaches in yeast bread making, steaming does not fall within the category of methods used to create the bread dough itself.