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South African Steamed Bread - Part 3 This is the bread in the black mug with blue stripes, 550 mL capacity. The recipe for this bread is mentioned in the comments section of the ujeqe page (South African Steamed Bread part 2) as an alternative to such a wet dough. It is a much drier mixture, but the dough also felt very stiff. All the ingredients were incorporated but it was difficult to knead. For any other bread, I would normally add more water/liquid but I wanted to see what would happen. It didn't want to rise. This was the first dough I mixed together, before the ujeqe, because I wanted t...

South African Steamed Bread - part 1 For the last little while, I've set aside the oven in favour of the steamer. I'm very familiar with Asian style steamed cakes and bread but I wanted to try something different. I came across some web sites featuring South African cuisine and they listed recipes for steamed bread. I picked three of them to test out. This is a pale, soft bread. It tastes kind of like sourdough without the time and hassle required to make one. I scaled down the recipes and made all three versions at the same time so that I could compare them. They all use the same ingredients,...