If you steam you bread on the stove top, it it remain very soft and not have the crispy outer crust like normal bread. Basically if you do that, what you will result in will be more like the texture of a pork bun, if you ever had one. I think the best and simplest way to achieve this would be with a rice maker, steamer basket or a double boiler.
What you should do is keep the burner at a consistent temperature, maybe until the water comes to a simmer. You don't want it too hot or you will burn the bottom of the bread. I know it sounds clique but this technique means low and slow (temp and time). Also, a good tip is if you like your bread with a crust on the outside, cook the bread the way above. Preheat your oven to 450 and once the bread is done, put it in the oven for 5-10 minutes, or until it gets a crusty oustide.