how to make ujeqe
This honestly has to be the best comfort food, it perfectly fits into your Sunday kos, making it a perfect pair for your hearty beef stew. This ujeqe (steeamed bread) recipe brings back a lot of memories from when I was younger, uGogo (my grandmother) loved making this for me as she knew that it was our favorite. For those who have not never had steamed bread, I can confidently say that just by having one bite of uJeqe, it will soon become a regular meal you delight in having.
This recipe is a sum of my experience of having a lot steamed bread from weddings, to functions and of course, Gogo’s kitchen. I can confidently say that this ujeqe recipe is the best one out there. The recipe produces a light, soft, airy and of course a delicious stemed bread.
a step-by-step guide to making ujeqe (idombolo/ steamed bread)
Prepare your ingredients, this recipe only requires 5 ingredients, which makes it an easy and accessible recipe. The four ingredients needed can be seen in the image above, the fifth ingredient being water.
After preparing the ingredients, the recipe is straightforward, mix your dry ingredients then add your wet ingredients to the dry ones and combine well. It will require minimum kneading then the dough will have to proof for 45 minutes or until the dough is double in size.
Once that is done divide your dough into four pieces, place your dough into greased metal cups and boil in a large pot for about 25 minutes.
how to make ujeqe
- 2 cups cake wheat flour
- ¼ cup white sugar
- 10 grams instant yeast
- 1 pinch salt
- 1 cup warm water
- 20 grams butter unsalted
- In a large mixing bowl, add your flour, sugar, yeast and salt and mix well
- Add your warm water and butter to the dry ingredients and stir well with a wooden spoon.
- Once your dough has gathered well, place it onto a clean, lightly floured surface and use your fingertips to just gently fold your dough.
- Now that your dough is well combined, place it onto a clean medium bowl and allow it to proof for 45 minutes or until the dough is double in size.
- Grease 4 normal-sized metal cups with butter and place equal portions of proofed dough inside and set aside.
- In a large deep pot, pour in some hot water until it is just below halfway full and place the pot on high heat.
- Once the water starts to boil, place your 4 cups into your boiling water, making sure that no water gets inside your cups. Once that is sorted, cover your pot with its lid and allow the bread to steam for 25-30 minutes or until a toothpick comes out clear.
- Remove the cooked bread from the stove and enjoy.
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