Traditional steamed bread – An all-time South African favourite

If you have ever tasted traditional steamed bread, you will know how addictive it is. Also known as uJeqe, this bread is made by steaming the dough until it’s cooked. Although it is so easy to prepare, this bread is a delightful and simple pleasure.

Traditional steamed bread is best served warm with a generous slather of butter and jam. It also goes well with hot soups, thick stews, spicy curries and much more. So, keep this recipe for the colder months coming up as it is a perfect winter recipe.

You may want to double the ingredients and bake a double portion of this traditional steamed bread. You will be surprised at how fast this bread will disappear! Save some for later because if you leave the room and come back later, there may be nothing left.

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Traditional steamed bread recipe

5 from 1 vote

Recipe by Xiluva Mashele Course: SidesCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

Ingredients

• 3 cups flour

• 1¼ cups water

• 3 tablespoons sugar

• 1 tablespoon canola oil

• 1 teaspoon salt

• 3 teaspoon yeast

• ½ teaspoon baking powder

Method

• Sift the flour, salt, baking powder, sugar and yeast in a large mixing bowl.
• Whisk the water and canola oil in a smaller bowl.
• Create a small well in the centre of the dry ingredient mixture and add a third of the warm water mixture. Slowly combine the ingredients. Continue this process until you have used up all of the water mixture.
• Start to combine thoroughly. You can use an electric mixer or hand-held mixer using the dough hooks to knead or knead by hand. Knead the mixture until it is smooth and stretchy.
• Coat the top of the dough with olive oil and cover the bowl in cling film. Leave the dough to rise for 30 minutes.
• Place between 500 ml and 1 litre of water in a large pot and bring to a boil. Grease an enamel-coated or stainless steel bowl and place the dough inside. Cover the bowl with the lid (any lid that fits should do) then cover the big pot and boil on high heat for 45 minutes.
• Check that the large pot still has enough water in it, and has not dried up, from time to time.
• Serve warm with butter and jam, or with a hot soup, stew or spicy curry.

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