uJeqe (Steamed Bread)

I'm  originally from the Eastern Cape, a small village in Fort Beaufort called eNtoleni where the simpler things in life are celebrated.  

Every morning uMakhulu wami would make isonka (bread) before heading to work. This  meant that we never had to walk a mile to get bread from the nearest tuck shop, and it meant that we enjoyed fresh bakes every morning which also made my childhood that much more memorable. 

We would often enjoy her baked or steamed bread with jam or ibisto (tomato curry). 

Over the years, mom and I have made this a family tradition and try to incorporate this steamed bread into our lives whenever we get a chance to. 

It's a simple recipe that requires very little ingredients 

I hope you enjoy it!

Ingredients

• 1 satchet Yeast 

• 3 and 1/2 cup Plain flour

• 1 teaspoon Salt 

• 2 tablespoon Sugar

• Warm water 

Method 

• In a bowl swift flour, yeast, sugar and salt.

• Make sure that your water is Lukewarm, and gradually add water into your flour mixture as you create your dough. 

(Note: the technique in this recipe is to fold in your dough from corner to corner without overworking the dough) 

• Cover your dough in cling wrap and set aside for 25/30mins or until risen.

• In a oven/heatproof dish, line with butter or oil to prevent the dough from sticking. 

• Stretch your dough before placing it in your boiling bowl. 

• Leave to steam for 1 hour.